Desserts

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Charlotte Russe in Various Ways

Plain Charlotte Russe

Sicilian Biscuit Dropped on Tins

Almond Meringue

Maizena Blanc Mange

Gelatine Blanc Mange

Gelatine Blanc Mange

Chocolate Mange

Isinglass Jelly

Nice Boiled Custard

Apple Custard. A Nice Dish

All the Year Round Pudding

To Glaze Pastry

Transparent Pudding

Apple Trifle—A Supper Dish

Trifles. Delicious

Gelatine Snow Pudding

A Pretty Dish of Oranges Croquante

Francatelli's Lemon Pudding

Whipped Cream with Wine

A Superior Lemon Tart

Roll Pudding of any Kind of Fruit

A Dessert for a Delicate Person

Macaroon Pudding Iced

Steamed Cabinet Pudding, Very Fine

Meringue Pudding. Very Nice

A Delicious Pudding, Very Easily Made

Prince Albert's Pudding

Cocoanut Pudding or Pies

Custard Cocoanut Pudding

A Nice Ice Cream

Biscuit Cream in Moulds

Strawberry, Raspberry, or Blackberry Cream Frozen

Peaches and Cream Frozen

Barley or Sage Cream for Invalids

Frozen Peaches and Cream

Another Ice Cream without Cream

Iced Chocolate Cream

Lemon Cheese-Cakes

Orange Cheese-Cakes

Wine Jelly from Sparkling Gelatine

Yellow Custard Jelly from Gelatine

Calves' Feet Jelly

Calves' Feet Jelly Made with Gelatine

Ambrosia of Orange or Pineapple

Floating Island, without Wine

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