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English cookbook, 1799
Page 202
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Sponge Cream A pint of good cream sweetened to your taste add to it the juice or pulp of any fruit, a small quantity of lemon juice & whisk it till it becomes very thick, then add 3/4 of an oz of isinglass, dissolved in about a jill of water and whisk all together till it is thick, if you make it with apricots you may put a layer of cream and some pieces of the apricot till the mould is full - let it stand all night Raspberry Sponge Dissolve half an ounce of isinglass in a little water (warm) when cold put to it a pint of good thick cream, strain it, then whisk it to a strong froth, first putting some raspberry jam to the cream. When a strong froth, put it into a mold to stand all night. Apricot Paste To four ounces of figs & four ounces of raisins put two ounces of the best senna leaves powdered & one & a half drachms of powdered Ginger. Beat all well together & spread it upon a dish to dry. Take a small piece at night when required To clean moulds When you oil moulds for arramented jellies take a bit of muslin & rub the moulds well with a little oil of sweet almonds, and to
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Sponge Cream A pint of good cream sweetened to your taste add to it the juice or pulp of any fruit, a small quantity of lemon juice & whisk it till it becomes very thick, then add 3/4 of an oz of isinglass, dissolved in about a jill of water and whisk all together till it is thick, if you make it with apricots you may put a layer of cream and some pieces of the apricot till the mould is full - let it stand all night Raspberry Sponge Dissolve half an ounce of isinglass in a little water (warm) when cold put to it a pint of good thick cream, strain it, then whisk it to a strong froth, first putting some raspberry jam to the cream. When a strong froth, put it into a mold to stand all night. Apricot Paste To four ounces of figs & four ounces of raisins put two ounces of the best senna leaves powdered & one & a half drachms of powdered Ginger. Beat all well together & spread it upon a dish to dry. Take a small piece at night when required To clean moulds When you oil moulds for arramented jellies take a bit of muslin & rub the moulds well with a little oil of sweet almonds, and to
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