{"id":13809,"date":"2022-05-16T13:03:33","date_gmt":"2022-05-16T11:03:33","guid":{"rendered":"https:\/\/c01.purpledshub.com\/bbchistory\/?post_type=purple_issue&p=13809"},"modified":"2022-05-16T13:03:33","modified_gmt":"2022-05-16T11:03:33","slug":"history-cookbook","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/bbchistory\/2022\/05\/16\/history-cookbook\/","title":{"rendered":"History cookbook"},"content":{"rendered":"\n

HISTORY COOKBOOK<\/span><\/h4>\n\n

Creme \u00e0 la Car\u00eame<\/h1>\n\n
\"\"
This jelly-topped French dessert is named after the father of haute cuisine<\/figcaption><\/figure>\n\n

This French dessert is named after Marie-Antoine Car\u00eame, the famous early 19th-century chef who devised sumptuous banquets for the prince regent, later George IV. This recipe serves 10 to 12 people.<\/p>\n\n

Difficulty: <\/strong>5\/10 Time: <\/strong>5 hours 15 mins<\/p>\n\n

INGREDIENTS <\/span><\/strong><\/h5>\n\n

18 sponge fingers<\/p>\n\n

100ml kirsch <\/p>\n\n

135g orange jelly, made up with <\/p>\n\n

250ml hot water<\/p>\n\n

Filling<\/strong> <\/em><\/p>\n\n

4 egg yolks <\/p>\n\n

100g golden caster sugar<\/p>\n\n

250ml milk <\/p>\n\n

1 vanilla pod, split <\/p>\n\n

4 leaves of gelatine, soaked in cold water<\/p>\n\n

500ml double cream, whipped to soft peaks <\/p>\n\n

200g chopped candied orange or <\/p>\n\n

200g chopped mixed peel<\/p>\n\n

METHOD<\/span> <\/strong><\/h5>\n\n

1. <\/strong>Lay the sponge fingers on a plate, drizzle with the kirsch and then brush with the jelly. Line a pudding basin with the biscuits, positioning them vertically. Then pour the jelly down the side of the mould, making sure the biscuits stay in place. Chill in the fridge for 1 hour.<\/p>\n\n

2. <\/strong>To make the filling, whisk the egg yolks and sugar together in a bowl until pale. Combine the milk and vanilla in a saucepan, bring to the boil and then pour through a sieve onto the egg mixture. Whisk to combine, then return to the pan and heat gently, stirring until it thickens. Pour the mixture into a clean bowl, then squeeze the water from the gelatine and whisk the gelatine into the custard. Leave to cool completely.<\/p>\n\n

3. <\/strong>Fold the cream into the cooled custard one-third at a time, then fold in the candied orange. Spoon the mixture into the pudding basin up to the top of the sponge fingers, then refrigerate the dessert for 3 hours.<\/p>\n\n

4. <\/strong>Invert the basin onto a plate and place a hot cloth on the outside to loosen it. Remove the basin and serve immediately.<\/p>\n\n

Recipe sourced from BBC Good Food magazine<\/em><\/p>\n\n

<\/p>\n\n

PICTURE CREDITS: CLARE WINFIELD-BBC GOOD FOOD<\/p>\n","protected":false},"excerpt":{"rendered":"

HISTORY COOKBOOK Creme \u00e0 la Car\u00eame This French dessert is named after Marie-Antoine Car\u00eame, the famous early 19th-century chef who devised sumptuous banquets for the prince regent, later George IV. This recipe serves 10 to 12 people. Difficulty: 5\/10 Time: 5 hours 15 mins INGREDIENTS 18 sponge fingers 100ml kirsch 135g orange jelly, made up […]<\/p>\n","protected":false},"author":24,"featured_media":14117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"88","purple_custom_meta_purple_page_number":"88","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_88-1.xml","purple_custom_meta_purple_source_article":"article_88-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-88-1","purple_custom_meta_purple_external_id":"June-2022-88-1","purple_issue_code":"|0000085632||","purple_custom_meta_purple_issue_code":"|0000085632||","purple_android_product":"com.im.historymag.282","purple_custom_meta_purple_android_product":"com.im.historymag.282","purple_ios_product":"com.im.historymag.282","purple_custom_meta_purple_ios_product":"com.im.historymag.282","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"de2d4977-6998-4200-99aa-454f8dbebdf9","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-16T11:03:40Z","apple_news_article-theme":"","apple_news_api_id":"cd32a8e3-227a-4dec-9140-a52484035849","apple_news_api_modified_at":"2022-05-16T11:03:40Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AzTKo4yJ6TeyRQKUkhANYSQ","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[19],"tags":[46],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbchistory\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"2","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955.jpg",1564,1174,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955-300x225.jpg",300,225,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955-768x576.jpg",768,576,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955-1024x769.jpg",800,601,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955-1536x1153.jpg",1536,1153,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/46\/2022\/05\/BBC-Good-Food_cmyk-e1651752846955.jpg",1564,1174,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbchistory\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"HISTORY COOKBOOK Creme \u00e0 la Car\u00eame This French dessert is named after Marie-Antoine Car\u00eame, the famous early 19th-century chef who devised sumptuous banquets for the prince regent, later George IV. This recipe serves 10 to 12 people. Difficulty: 5\/10 Time: 5 hours 15 mins INGREDIENTS 18 sponge fingers 100ml kirsch 135g orange jelly, made up…","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/posts\/13809"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/comments?post=13809"}],"version-history":[{"count":3,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/posts\/13809\/revisions"}],"predecessor-version":[{"id":14212,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/posts\/13809\/revisions\/14212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/media\/14117"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/media?parent=13809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/categories?post=13809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbchistory\/wp-json\/wp\/v2\/tags?post=13809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}