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English cookbook, 1750-1780
Page 128
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To make Blamorge One oz of Isinglass, lay it in water two Hours then take it out & put to it three pints of milk with mace & cinnamon, six oz. of fine Sugar the think peel of a Lemon & some orange peel - grated, boil these over a slow fire, till the Isinglass Dissolved, two oz. of Almonds, beat very fine with a spoonful of Orange flower water to keep them from Oyling, mix them with some of y/e hot liquor & strain it thro a Napkin, & keep stirring it till cold enough to put in your cups To make a light Pudding Take a pint or cream, four spoonful of flower boil it, lett it stand till it is cold - put in half a pound of butter, or marrow, half a pound of curran four Eggs - then boil it in an hour
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To make Blamorge One oz of Isinglass, lay it in water two Hours then take it out & put to it three pints of milk with mace & cinnamon, six oz. of fine Sugar the think peel of a Lemon & some orange peel - grated, boil these over a slow fire, till the Isinglass Dissolved, two oz. of Almonds, beat very fine with a spoonful of Orange flower water to keep them from Oyling, mix them with some of y/e hot liquor & strain it thro a Napkin, & keep stirring it till cold enough to put in your cups To make a light Pudding Take a pint or cream, four spoonful of flower boil it, lett it stand till it is cold - put in half a pound of butter, or marrow, half a pound of curran four Eggs - then boil it in an hour
Szathmary Culinary Manuscripts and Cookbooks
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