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English cookbook, 1820
Page 53
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53 Water let them boil up gently take the Pan off the fire & let it stand a little have a thin Cloth laid over a Cullandar & with an Egg slice take off the Curds into the Cloth to drain afterwards beat it up with a little Sugar & Rose Water. Spanish Cream.- Dissolve in a Quarter of a Pint of Rose water two penny worth of Isinglass cut small run it through a hair Sieve have the Yolks of three Eggs well beat & half a Pint of thick Cream add a Laurel leaf or two sweeten it to your taste boil it together to the thickness of a Custard dip a China dish or plate in cold Water & pour it into it let it stand till it is cold & then cut it out in Shreds with a Jigging Iron & lay them in heaps upon Saucers or what you please it will do equally well to be pour'd into Molds the same as Blanc Mange
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53 Water let them boil up gently take the Pan off the fire & let it stand a little have a thin Cloth laid over a Cullandar & with an Egg slice take off the Curds into the Cloth to drain afterwards beat it up with a little Sugar & Rose Water. Spanish Cream.- Dissolve in a Quarter of a Pint of Rose water two penny worth of Isinglass cut small run it through a hair Sieve have the Yolks of three Eggs well beat & half a Pint of thick Cream add a Laurel leaf or two sweeten it to your taste boil it together to the thickness of a Custard dip a China dish or plate in cold Water & pour it into it let it stand till it is cold & then cut it out in Shreds with a Jigging Iron & lay them in heaps upon Saucers or what you please it will do equally well to be pour'd into Molds the same as Blanc Mange
Szathmary Culinary Manuscripts and Cookbooks
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