Melon à l’Impératrice

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of baked almonds chopped fine ↝ Nuts, almonds [Nut and Seed Products]
six ounces of rice cream (crème de riz) ↝ Cream of rice [Grits and other cooked cereals]
two saltspoonfuls of Marshall’s apple green ↝ Apple, raw [Apples]
six whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four ounces of castor sugar ↝ Sugars, granulated [Sweets]
two saltspoonfuls of vanilla ↝ Vanilla extract [Spices and Herbs]
apricot or strawberry jam ↝ Jams and preserves, apricot [Sweets]
whipped cream, sweetened and flavoured with vanilla ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
noyeau or maraschino glace coloured with a little apple green
border of nougat ↝ Candies, nougat, with almonds [Sweets]
leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

Instructions (6)

work the butter till like a cream, then add the rice cream, sugar, colouring, and the eggs by degrees, and finally the almonds, and work all together for about fifteen minutes.
Butter and flour the two halves of the melon mould, and half fill them with the above paste, bake for about half to three quarters of an hour in a moderate oven;
turn the cakes out of the mould;
when they are cool trim them off evenly, so that when put together they will form a ball;
scoop out the centres and fill the spaces with apricot or strawberry jam and whipped cream, sweetened and flavoured with vanilla;
place the two parts together, glaze the cake with noyeau or maraschino glace coloured with a little apple green, dish on a border of nougat on a paper, garnish with leaves, and serve.

Original Text

Melon à l’Impératrice.
(Melon à l’Impératrice.)
Take half a pound of butter, half a pound of baked almonds chopped fine, six ounces of rice cream (crème de riz), two saltspoonfuls of Marshall’s apple green, six whole eggs, four ounces of castor sugar, two saltspoonfuls of vanilla; work the butter till like a cream, then add the rice cream, sugar, colouring, and the eggs by degrees, and finally the almonds, and work all together for about fifteen minutes. Butter and flour the two halves of the melon mould, and half fill them with the above paste, bake for about half to three quarters of an hour in a moderate oven; turn the cakes out of the mould; when they are cool trim them off evenly, so that when put together they will form a ball; scoop out the centres and fill the spaces with apricot or strawberry jam and whipped cream, sweetened and flavoured with vanilla; place the two parts together, glaze the cake with noyeau or maras-chino glace coloured with a little apple green, dish on a border of nougat on a paper, garnish with leaves, and serve.

Notes

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