The Complete Confectioner (1800)/Syllabubs
SYLLABUBS, BLANC-MANGE, FLUMMERY, &c.
To make Everlasting Syllabubs.
Take three pints of the thickest and sweetest cream you can get, a pint of rhenish, half a pint of sack, three lemons, near a pound of double refined sugar, beat and sift your sugar, and put it to the cream; grate off the yellow rind of three lemons, put that in, and squeeze the juice of three lemons into your wine; put that to the cream, beat all together with a whisk just half an hour, then take it up all together with a spoon, and fill your glasses.
Another Way.
Take a quart of the thickest cream you can get, make it very sweet with double refined sugar, finely beat; grate in the yellow rind of two large lemons; first fill your glasses one third full of sack, or any white wine sweetened, a little juice of orange just to give it a pleasant tartness, then, with a whisk beat it up well to a froth, take the froth, and with a spoon put it in your glasses as high as you can fill them, keep it whisking up as long as it will froth, and put it in the glasses; if your cream is thin, beat up the yolk of an egg.
To make a Mock Syllabub.
Take a pint of sack and a pint of red port, the juice of a large lemon and a Seville orange; grate in the yellow rind of one of the lemons, and a little nutmeg; make it pretty sweet with fine sugar; take two quarts of new milk from the cow, make it blood-warm, put it in as if milked from the cow; when it has stood five minutes, have ready a pint of good warm cream, and pour that all over in the same manner; it will be best to eat directly, but very good two or three hours after.
To make a Syllabub under the Cow.
Put a bottle of either red or white wine, ale or cyder, into a china bowl, sweeten it with sugar, and grate in some nutmeg; then, hold it under the cow, and milk into it till it has a fine froth at the top; strew over it a handful of currants, clean washed and picked, and plumped before the fire. You may make this syllabub at home by having a new milk made as warm as from the cow, and pouring it out of a tea pot, or any other vessel with a spout, holding your hand very high.
To make Lemon Syllabubs.
Take a quarter of a pound of loaf sugar in one piece, and rub it on the rind of two lemons till you have got all the essence out of them, then put the sugar into a pint of cream and a gill of mountain wine, squeeze in the juice of both the lemons, and let it stand for two hours; then whip it with a whisk, or mill it with a chocolate mill, and as the froth rises take it off, and put it on a sieve to drain; let it stand all night, then put the clear into the glasses, and with a spoon put on the froth as high as you can.
To make Blanc-mange with Isinglass.
Put an ounce of picked isinglass to a pint of water; put to it a bit of cinnamon, and boil it til the isinglass is melted; put to it three quarters of a pint of cream, two ounces of sweet almonds, and six bitter ones, blanched and beaten, and a bit of lemon peel; sweeten it, stir it over the fire, and let it boil; strain it, stir it till it is cool, squeeze in the juice of a lemon, and put it into what moulds you please; turn it out, garnish with currant jelly and jam, or marmalade, quinces, &c. If you choose to have your blanc-manage of a green colour, put in as much juice of spinach as will be necessary for that purpose, and a spoonful of brandy; but it should not then retain the name of blanc-mange, (white food,) but verde-mange, (green food): if you would have it yellow, dissolve a little saffron in it; you should then call it jaune-mange: or you may make it red, by putting a bit of cochineal into a little brandy, let it stand half an hour, and strain it through a bit of cloth; it is then intitled to the appellation of rouge-mange. Always wet the mould before you put in the blanc-mange. It may be ornamented, when turned out, by sticking about it blanched almonds sliced, or citron, according to fancy.
To make clear Blanc-mange.
Take a quart of strong calf's foot jelly, skim off the fat, and strain it, beat the whites of four eggs, put it into a jelly-bag, and run it through several times till it is clear; beat one ounce of sweet almonds, and one of bitter, to a paste, with a spoonful of rose water squeezed through a cloth; mix it with the jelly, and three spoonfuls of very good cream; set it over the fire again, and keep stirring it till it is almost boiling; pour it into a bowl, and stir very often till it is almost cold; then wet your moulds and fill them.
To make Blanc-mange with a preserved Orange.
Fill your orange with blanc-mange; and, when cold, stick in it long slips of citron, like leaves; pour blanc-mange in the dish; when cold, set the orange in the middle, garnish with preserved or dried fruits: or you may pour blanc-mange into a mould like a Turk's cap, lay round it jelly a little broken; put a sprig of myrtle, or small preserved orange on the top.
To make Almond Flummery.
Boil three ounces of hartshorn in two quarts of spring water; let it simmer over the fire six or seven hours, till half the water is consumed; or else put it in a jug, and set it in the oven with household bread; strain it through a sieve, and beat half a pound of almonds very fine, with a quantity of orange flower water; when they are beat, mix a little of your jelly with it, and some fine sugar; strain it with the rest of the jelly, stirring it till it is a little more than blood-warm; then pour it into your basons or cups, and when you use them stick in almonds cut small.
To make Isinglass Flummery.
Put six ounces of isinglass into a quart of new milk, sweeten it, set it over the fire, and keep it stirring one way all the time, till it is jellied; pour it into your basons, and when cold turn it out; you may put in orange flower water if you chuse.
To make Oatmeal Flummery.
Take oatmeal, steep it in pure clean water till it turns sour; stir it every day, strain it, and put it in a kettle over the fire; keep stirring it with a stick one way all the time, till it is as thick as hasty-pudding; then pour it into your basons, and when cold turn it out; you may eat it with milk, ale, or wine, sweetened.
To make a pretty Sort of Flummery.
Put three large handfuls of oatmeal ground small into two quarts of fair water, let it steep a day and night, then pour off the clear water, and put the same quantity of fresh water to it; strain it through a fine hair sieve, and boil it till it is as thick as hasty-pudding; stir it all the while that it may be very smooth; when you first strain it, before you set it on the fire, put in one spoonful of sugar, and two of good orange flower water; when it is boiled enough, pour it into shallow for use.
To make Hartshorn Flummery.
Put half a pound of hartshorn shavings into a saucepan with three pints of water, boil it gently till reduced to a pint, strain it into a bason, and set it by to cool; boil a pint of thick cream, and let it get cold; put the jelly on, and make it blood-warm; put the cream to it, with a gill of white wine, two spoonfuls of orange flower water, sweeten it with fine sugar, and beat it till well mixed; dip your moulds or cups in cold water, then put in the flummery; when it is cold, turn it out into a dish, and mix a little cream, white wine, and sugar together, and pour it into the dish; cut a few blanched almonds in long slips, and stick in the top of the flummery.
Another Way.
Put four ounces of hartshorn shaving into a saucepan with two quarts of spring water, let it simmer over the fire till reduced to a pint; or put it into a jug, and set it in the oven with household bread; strain it through a sieve into a stew-pan, blanch and beat half a pound of sweet almonds with a little orange flower water, mix a little of your jelly in, and fine sugar enough to sweeten it; strain it through a sieve to the other jelly, mix it well together, and when it is blood-warm put it into moulds or half-pint basons; when it is cold, dip the moulds or basons in warm water, and put them into a dish; mix some white wine and sugar together, and pour into the dish; you may stick almonds in, if you please.
To make Welch Flummery.
Put a little isinglass to a quart of stiff hartshorn jelly; add to it a pint of cream, a little brandy, and some lemon juice and sugar; boil this till it is thick, then strain it; you may, if you please, add three ounces of almonds, blanched and beaten; about ten bitter ones.
To make Yellow Flummery.
Beat and open two ounces of isinglass, put it into a bowl, and over it a pint of boiling water; cover it up till it is almost cold; add a pint of white wine, the rind of one, and the juice of two lemons, the yolks of eight eggs, well beat, and sweetened to your taste; then put it into a tossing-pan, and continue stirring it; when it boils, strain it; and, when almost cold, put it into moulds or cups.
To make Solomon's Temple in Flummery.
Having made a quart of stiff flummery, divide it into three parts; make one part of a pretty thick colour, with a little cochineal bruised fine, and steeped in French brandy; scrape one ounce of chocolate very fine, dissolve it in a little strong coffee, and mix it with another part of your flummery to make it a light stone colour; the last part must be white; then wet your temple mould, and fix it in a pot to stand even; fill the top of the temple with red flummery, for the steps, and the four points with white; then fill it up with chocolate flummery; let it stand till the next day, loosen very gently, but do not dip your mould in warm water, as it will take off the gloss, and spoil the colour; when you turn it out, stick a small sprig, or flower stalk, down from the top of every point, which will strengthen them, and make them look pretty, lay round it rock candy sweetmeats. It is proper for a corner dish for a large table.
To make French Flummery.
Take a quart of cream, and half an ounce of isinglass beat fine, and stir them together; let it boil softly over a slow fire a quartet of an hour, stirring it all the time; then take it off the fire, sweeten it to your palate, and put to it a spoonful of rose and orange flower water; strain it, pour it into glasses or basons, and when cold turn it out and lay round it baked pears.