Resources for Life


 A quart of cream.
 A quarter of a pound of loaf sugar, powdered.
  Half a pint of white wine and Half a gill of brandy mixed.
  Eight maccaroons, or more if you choose.
  Four small sponge-cakes or Naples biscuit.
  Two ounces of blanched sweet almonds, pounded in a mortar.
  One ounce of blanched bitter almonds or peach-kernels.
  The juice and grated peel of two lemons.
  A nutmeg, grated.
  A glass of noyau.
  A pint of rich baked custard, made of the yolks of eggs.

 Pound the sweet and bitter almonds to a smooth paste, adding a little rose-water as you pound them.

 Grate the yellow peels of the lemons, and squeeze the juice into a saucer.

 Break the sponge cake and maccaroons into small pieces, mix them with the almonds, and lay them in the bottom of a large glass bowl. Grate a nutmeg over them, and the juice and peel of the lemons. Add the wine and brandy, and let the mixture remain untouched, till the cakes are dissolved in the liquor. Then stir it a little.

 Mix the cream and sugar with a glass of noyau, and beat it with a whisk or rods, till it stands alone.

 As the froth rises, take it off with a spoon, and lay it on a sieve (with a large dish under it) to drain. The cream, that drains into the dish, must be poured back into the pan with the rest, and beaten over again. When the cream is finished, set it in a cool place.

 When the custard is cold, poor it into the glass bowl upon the dissolved cakes, &c. and when the cream is ready, fill up the bowl with it, heaping it high in the middle. You may ornament it with nonpareils.

 If you choose, you can put in, between the custard and the frothed cream, a layer of fruit jelly, or small fruit preserved.


Seventy-Five Receipts for Pastry Cakes, and Sweetmeat (Philadelphia, 1832) is one of Miss Leslie’s earlier culinary/cooking works. (For those unfamiliar with Project Gutenberg, I do suggest browsing for a while. The vast majority of their texts have been transcribed into plain text, while several are read aloud.) She includes easy to follow ingredient lists and directions. I happen to think there are very tasty sounding dishes in this book.

You may also enjoy some of her other cookery books:

Miss Leslie’s New Receipts for Cooking, 1874

Miss Leslies’ New Cookery Book, 1857

Miss Leslie’s Complete Cookery, 1853

Published in: on January 23, 2014 at 6:00 am  Comments (3)  

3 CommentsLeave a comment

  1. Very Interesting! So, I’ve always wondered if they had a “whisk” and apparently they did. Do you have any idea what it may have looked like?

    Trisha Colvin

  2. I vaguely recall a discussion about wisks on the SA. I don’t recal if images were found.

  3. I found the SA thread. There are some links to patents.

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