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Bethune Family recipe book, October 22, 1826
Page 111
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123 To preserve Grapes in brandy. Take some close bunches of grapes but not too ripe with 1/4 lb Sugar candy & fill the jar with common brandy tie it close with a bladder & set them in a dry place - 124 To mill wine Grate 1/2 nutmeg into 1 pint wine Sweeten with loaf sugar. - Set it over the fire & when boiling take it off to cool add the yolks of 4 eggs & mix carefully with the hot wine a little at a time pour it backwards & forwards several times till it looks fine & bright. Set it on the fire to heat it a little till quite hot & pretty thick send it up in a chocolate cup with dry toast. 125 Thatched house pie. Take a deep earthen dish rub it with 1 ozs butter spread over it 2 oz vermicelli make a good puff paste, roll
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123 To preserve Grapes in brandy. Take some close bunches of grapes but not too ripe with 1/4 lb Sugar candy & fill the jar with common brandy tie it close with a bladder & set them in a dry place - 124 To mill wine Grate 1/2 nutmeg into 1 pint wine Sweeten with loaf sugar. - Set it over the fire & when boiling take it off to cool add the yolks of 4 eggs & mix carefully with the hot wine a little at a time pour it backwards & forwards several times till it looks fine & bright. Set it on the fire to heat it a little till quite hot & pretty thick send it up in a chocolate cup with dry toast. 125 Thatched house pie. Take a deep earthen dish rub it with 1 ozs butter spread over it 2 oz vermicelli make a good puff paste, roll
Szathmary Culinary Manuscripts and Cookbooks
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