DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 211

water, break the Sugar into little pieces that it may the sooner dissolve set over a clear fire - when it boils take it off - let it stand ten minutes then take off the Scum - put a quart of this Syrup to the Orange and Lemon juice in the Bason - let it stand till you have boil'd the Shred rinds with the Syrup in the Pan, till it is pretty thick - then add the juice and Syrup in the Bason to it, and boil all together pretty fast till it will jelly. then put it into pots for use. -
Lemon Cream  Miss Porter
Boil a pint of Cream when half cold put in the yolks of 4 Eggs - stir it till quite cold - then set it over the fire with 4 oz of loaf Sugar and a Tea Spoonful of grated Lemon Peel. stir it till pretty hot. then take it off the fire and put it into a Bason to cool when nearly cold put in the juice of one Lemon, and when perfectly cold put it into glasses or Cups -

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water, break the Sugar into little pieces that it may the sooner dissolve set over a clear fire - when it boils take it off - let it stand ten minutes then take off the Scum - put a quart of this Syrup to the Orange and Lemon juice in the Bason - let it stand till you have boil'd the Shred rinds with the Syrup in the Pan, till it is pretty thick - then add the juice and Syrup in the Bason to it, and boil all together pretty fast till it will jelly. then put it into pots for use. - Lemon Cream Miss Porter Boil a pint of Cream when half cold put in the yolks of 4 Eggs - stir it till quite cold - then set it over the fire with 4 oz of loaf Sugar and a Tea Spoonful of grated Lemon Peel. stir it till pretty hot. then take it off the fire and put it into a Bason to cool when nearly cold put in the juice of one Lemon, and when perfectly cold put it into glasses or Cups -