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English cookbook, 1700s
Page 15
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To make flumery Take 4 ounces Isingglass and [strip?] itt put itt in a large pot water and melt it over the fire till its all disolved than give it a boil or two and strain itt and sett itt to cool and when cold will be a [firm?] jelly Then put your jelly over the fire give itt a boil putt to itt a large half pint good cream sweeten itt with loaf sugar a little rosewater or oil cinamon in itt is agreable half a pound almonds beat fine and boild in itt itt may be good without them strain it off quite clear and put itt in cups or glasses to cool you must wett the cups or glasses in rose water before you put itt in and then it will turn out easy when cold hartshorn or calves feet will do
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To make flumery Take 4 ounces Isingglass and [strip?] itt put itt in a large pot water and melt it over the fire till its all disolved than give it a boil or two and strain itt and sett itt to cool and when cold will be a [firm?] jelly Then put your jelly over the fire give itt a boil putt to itt a large half pint good cream sweeten itt with loaf sugar a little rosewater or oil cinamon in itt is agreable half a pound almonds beat fine and boild in itt itt may be good without them strain it off quite clear and put itt in cups or glasses to cool you must wett the cups or glasses in rose water before you put itt in and then it will turn out easy when cold hartshorn or calves feet will do
Szathmary Culinary Manuscripts and Cookbooks
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