From the pages of Godey’s Lady’s Book to your table…
Rhubarb Fool
Ingredients:
Quart of peeled, cut, and inch-long pieces
Pint of cream
Stick of cinnamon
Small piece of lemon-peel
Few cloves
Coriander-seeds
Sugar to taste
For egg yolks
A little flour
Grated nutmeg.
Directions:
Boil rhubarb. Pulp the rhubarb through a sieve, sweeten with sugar to taste, and let stand to cool.
Put a pint of cream into a stew-pan and season with cinnamon stick, lemon peel, cloves, coriander-seeds, and sugar. Boil for ten minutes.
Beat up egg yolks and a little flour.
Stir into the cream and let boil, stirring the whole time.
Remove from heat and let stand alone until cold.
Mix the fruit and cream together.
Add grated nutmeg.
Salade D’Orange
Ingredients:
6 oranges, peeled and sliced
Powdered sugar
Madeira wine
White sugar
Directions:
Layer the sliced oranges in a dessert dish, sprinkling powdered sugar over every layer.
Add Madeira wine and sprinkle with white sugar right before serving,
Lemon Pie
Ingredients:
Pie crust
Four lemons sugar
Four teacups sugar
Six eggs (split into yolks and whites)
Two teacups milk
Four tablespoons cornstarch
6 tablespoons
Directions:
Grate the four lemons, squeeze their juice, and then chip their pulp very fine.
Add four teacups of sugar, egg yokes, milk, and cornstarch.
Beat well.
Bake in a pie crust.
Meanwhile, beat the egg whites with 6 tablespoons of sugar into a froth.
Once the pies are baked, put the froth over them.
Set in the over for five minutes (to make a meringue.)
Image and Recipe Credits: Godey’s Lady’s Book.
