Cookery for the diabetic / by W.H. & Mrs Poole.

  • Poole, W. H.
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for the diabetic / by W.H. & Mrs Poole. Source: Wellcome Collection.

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    brandy. When well mixed pour in the rest of the cream, set it pver the fire, but do not let it boil ; stir it one way till it thickens, and pour it into custard glasses. Lemon Sponge. One ounce of French sheet gelatine, one pint of water, the whites of two eggs, saccharin, the juice of one lemon. Dissolve the gelatine in the water, squeeze in the juice of the lemon, add the saccharin, and put on the fire to simmer for about an hour; pour it into a basin and, when almost cold, add the whites of the eggs well beaten. Whisk all together thoroughly and place it in a glass dish. Jelly. One ounce of French sheet gelatine, one glass of white wine, one lemon, saccharin, one pint of water. Boil the peel of the lemon in the water for a few minutes ; add the gelatine. When thoroughly dissolved add the juice of the lemon, wine, and saccharin. Strain into a mould. Stewed Rhubarb. Cut up some sticks of rhubarb and put them into an earthen jar with a lid ; add a tablespoonful of water and some saccharin. Stew this in the oven till quite tender, and serve, hot or cold, with cream.
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