Mrs Isabella Beeton, (‘Book of Household Management”, 1861), illustrated the Victorian appreciation of using cream, honey and milk in many sweet recipes. Simple to prepare, but delicious, these recipes are full of nutrition too!
Swiss Cream
1 1/4 cups thick cream
6 sponge fingers
1/8 cup sugar
1 1/4 cups milk
1/4 cup corn starch
liquer or sherry
juice of one lemon
Layer the sponge fingers into a serving bowl and soak in the alcohol. Using 1 tbl of the milk, mix the corn starch to a paste. Place the remaining milk in a saucepan and bring it to the boil, then add the paste. Add whipped cream and lemon juice to the mixture.Pour over the sponge fingers and chill. Decorate before serving with crystalised petals or citrus peel strips.
Fruit Fool
I lb fresh fruit (berries, apples etc)
1 1/4 cups thick cream
sugar
Cook the fruit over a low heat with a small amount of water until soft enough to pulp. Add sugar to taste. Cool well. Whip the cream until stiff and gently add the fruit. Serve in dessert glasses or bowls, and decorate with small sweet biscuits or sugared flower petals.
Angel Food Fudge
2 1/4 cups sugar
2/3 cup honey
2/3 cup cold water
2 egg whites
2 tbl orange juice
1 cup chopped almonds
pinch cream of tartar
In a saucepan, slowly heat the sugar. water, and honey till dissolved. Add the cream of tartar. Boil to 240 degrees, according to a sugar thermometer. Add this mix slowly to the beaten egg whites, stirring well. Stir till stiff, and add the orange juice and almonds. Set in lined or greased pans.
