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Sweet Dishes, or Entremets
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collection
Appears in
#95
Modern Cookery for Private Families
By
Eliza Acton
Published
1845
About
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Recipes
Contents
Jelly of two colours, with
macedoire
of fruit.
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Curds and Whey
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To Prepare Calf’s Feet Stock
In this section
To Prepare Calf’s Feet Stock
To Clarify Calf’s Feet Stock
To Clarify Isinglass
Spinach Green, for Colouring Sweet Dishes, Confectionary, or Soups
Prepared Apple or Quince Juice
Cocoa-Nut Flavoured Milk
Compôtes of Fruit
Compôte of Peaches
Another Receipt for Stewed Peaches
Compôte of Barberries for Dessert
Black Caps Par Excellence
Gateau de Pommes
Gateau of Mixed Fruits
Jellies
To Make Orange Baskets for Jelly
Fancy Jellies
Blanc-Manges
Lemon Sponge, or Moulded Lemon Cream
An Apple Hedge-Hog, or Suédoise
Very Good Old-Fashioned Boiled Custard
Rich Boiled Custard
The Queen’s Custard
Currant Custard
Quince or Apple Custards
The Duke’s Custard
Chocolate Custards
Common Baked Custard
A Finer Baked Custard
French Custards or Creams
German Puffs
A Meringue of Rhubarb, or Green Gooseberries
Creamed Spring Fruit, or Rhubarb Trifle
Meringue of Pears, or Other Fruit
An Apple Charlotte, or Charlotte de Pommes
Marmalade for the Charlotte
A Charlotte a la Parisienne
A Gertrude a la Creme
Pommes au Beurre
Suédoise of Peaches
Arocē Docē
Cocoa-Nut Doce
Buttered Cherries
Sweet Macaroni
Bermuda Witches
Nesselrode Pudding
Stewed Figs
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