SC - Help with old recipe (OOP)

[Philip & Susan Troy]

cclark at vicon.net wrote:
> 
> Peldyn wrote:
> >Gentleman's Favorite
> >7 eggs, whites and yolks beaten seperately; 2 cups sugar and 1/2 butter
> >worked to a cream; 1 tablespoon of water, 2 teaspoons baking powder, 2 cups
> >flour, 1/2 teaspoon salt. Bake in jelly tins.
> >Jelly for same
> >1 egg, 1 cup sugar, 3 (I think) grated apples with out the peeelings, 1 lemon
> >grated. stir till it thickens. Cool before using.
> 
> A few more suggestions to add to Adamantius':
> 
> Use medium eggs, or large, but not extra large. I would guess that the
> butter and sugar were creamed, then added to the beaten egg yolks, the water
> and baking powder added next (perhaps mixed together immediately before
> stirring in, since in the later 19th century some people were still used to
> having to mix their own leavenings), with the flour and salt going in
> immediately afterwards. The whipped egg whites were probably folded in last.

I'd sift the baking powder with the flour and salt. If it were soda, I
could see possibly mixing it with water. Bear in mind we're probably
talking single-acting baking powder, not the stuff that bubbles up when
liquid is added, then again when it's heated. As for the egg whites
going in last, it's possible, but I'm not sure what effect it'll have
with the butter. Trapped air might not make it into the finished product.
  
> The apples should be a flavorful and relatively tart variety. Since the
> lemon is "grated," I suspect that this might mean lemon zest only. In any
> case, the jelly would not likely be improved by the inclusion of white rind,
> tough membranes, or seeds. If you even experiment with using the innards of
> the lemon at all, use only the juice or (at most) the soft pulp. On the
> other hand, grating some lemon zest makes a grate opportunity for fresh
> lemonade.

What he said. Zest.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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