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English cookbook, ca. 1824
Page 30
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Lemon Cream Pare 2 lemons, squeeze the juice into a deep pan, add pounded sugar to taste, 1/4 of a pint of strong raisin wine, 1 quart of thick cream - whip and stir it round till of a good substance 0 In winter this composition will keep 10 days. Raspberry Syrup Put 2 quarts of Raspberries into a jar, let it stand 24 hours in a slow oven, Strain off the juice, boil it with 1 lb of loaf sugar to a pint, skimming it as it rises - keep it in bottles tied over with bladder - Currants may be done the same.
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Lemon Cream Pare 2 lemons, squeeze the juice into a deep pan, add pounded sugar to taste, 1/4 of a pint of strong raisin wine, 1 quart of thick cream - whip and stir it round till of a good substance 0 In winter this composition will keep 10 days. Raspberry Syrup Put 2 quarts of Raspberries into a jar, let it stand 24 hours in a slow oven, Strain off the juice, boil it with 1 lb of loaf sugar to a pint, skimming it as it rises - keep it in bottles tied over with bladder - Currants may be done the same.
Szathmary Culinary Manuscripts and Cookbooks
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