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New England cookbook, 1855-1934
Page 32
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Pastry Receipt from Mrs. Gottin - Three pds of flour, two pds of butter, rub in some nice lard, mix with as little water as possible, roll out three or four times, & sprinkle flour over it after putting in butter. [Wash?] butter. Receipt for one gallon of Roman punch. 1 1/4 pds of loaf sugar - 4 good sized fresh lemons - 3 gills of French brandy, two gills of old rum or ratifia. Rub the lemon rhinds with some of the sugar before squeezing them strain the juice through a sieve, then add to it all the sugar & pour a pint of boiling green tea on it. This done add the rum and brandy, & fill up with cold water. Make the day before using it and freeze for use.
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Pastry Receipt from Mrs. Gottin - Three pds of flour, two pds of butter, rub in some nice lard, mix with as little water as possible, roll out three or four times, & sprinkle flour over it after putting in butter. [Wash?] butter. Receipt for one gallon of Roman punch. 1 1/4 pds of loaf sugar - 4 good sized fresh lemons - 3 gills of French brandy, two gills of old rum or ratifia. Rub the lemon rhinds with some of the sugar before squeezing them strain the juice through a sieve, then add to it all the sugar & pour a pint of boiling green tea on it. This done add the rum and brandy, & fill up with cold water. Make the day before using it and freeze for use.
Szathmary Culinary Manuscripts and Cookbooks
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