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Bethune Family recipe book, October 22, 1826
Page 108
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with 1 pint thick cream put in a little pepper & salt & pour it on the bacon lay over it a good paste bake it a day before you want it in a moderate oven. 118 To preserve oranges whole. Take the deepest cold Seville do. with the roughest rind pare them as thin as possible & very even cut a hole at the lye of the orange the size of a shilling take out all the seeds but no pulp put them into cold water as you do them let them be a night & day changing the water then tie them up in a cloth simple & place them in a quart of water. Boil till they are tender take to 1/2 lb oranges 1 lb. fine sugar; & 7 large spoonsful water. Do them quickly & skim well When clear put in 3 or 4 spoonsful lemon juice & give them 3 or 4 boils after that is in. Mrs Homand's. 119 Solid Syllabubs To 1 q-t cream put the rind of 1 1/2 lemon
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with 1 pint thick cream put in a little pepper & salt & pour it on the bacon lay over it a good paste bake it a day before you want it in a moderate oven. 118 To preserve oranges whole. Take the deepest cold Seville do. with the roughest rind pare them as thin as possible & very even cut a hole at the lye of the orange the size of a shilling take out all the seeds but no pulp put them into cold water as you do them let them be a night & day changing the water then tie them up in a cloth simple & place them in a quart of water. Boil till they are tender take to 1/2 lb oranges 1 lb. fine sugar; & 7 large spoonsful water. Do them quickly & skim well When clear put in 3 or 4 spoonsful lemon juice & give them 3 or 4 boils after that is in. Mrs Homand's. 119 Solid Syllabubs To 1 q-t cream put the rind of 1 1/2 lemon
Szathmary Culinary Manuscripts and Cookbooks
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