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English cookbook, 1820
Page 286
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a receipt for the Jaundice Dr. John Fothergill given to Miss Terryn by Mrs Mershaw Standish Take six grains of Tecaenhana in powder in a wine glass of spring water - for two Mornings successively at the usual time or rising lying in bed two hours after taking it - Queen Adelaides Puddings - Mrs Hasell Three Eggs, the weight of the Eggs in Butter Flour and Sugar beaten very finely - The Butter must be melted and not oil'd - beat the Eggs very well and mix them with the Sugar - then add the Sugar and Flour - Beat all well together and flavour it with almonds - or grated Lemon. Butter small Cups - and bake them in a tolerable quick Oven. Brandy or Wine Sauce - not pour'd over the puddings but sent up separately - To Make Oxford Sausages - One pound and a half of Pigmeat cut from the quickens without any Skin and half a pound of veal - One pound and a half of beef Suet - The yolks and whites of five Eggs - a Dessert Spoonful of Sifted Sage after being well dried - Pepper and Salt to taste - To make the above into Sausages - chop the Meat small - and then pound it together in a Marble Mortar till it is short & tender - chop the Suet very fine and when the Eggs
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a receipt for the Jaundice Dr. John Fothergill given to Miss Terryn by Mrs Mershaw Standish Take six grains of Tecaenhana in powder in a wine glass of spring water - for two Mornings successively at the usual time or rising lying in bed two hours after taking it - Queen Adelaides Puddings - Mrs Hasell Three Eggs, the weight of the Eggs in Butter Flour and Sugar beaten very finely - The Butter must be melted and not oil'd - beat the Eggs very well and mix them with the Sugar - then add the Sugar and Flour - Beat all well together and flavour it with almonds - or grated Lemon. Butter small Cups - and bake them in a tolerable quick Oven. Brandy or Wine Sauce - not pour'd over the puddings but sent up separately - To Make Oxford Sausages - One pound and a half of Pigmeat cut from the quickens without any Skin and half a pound of veal - One pound and a half of beef Suet - The yolks and whites of five Eggs - a Dessert Spoonful of Sifted Sage after being well dried - Pepper and Salt to taste - To make the above into Sausages - chop the Meat small - and then pound it together in a Marble Mortar till it is short & tender - chop the Suet very fine and when the Eggs
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