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Willis Family recipe book, 1833-1861

Page 61

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Mar 1851 Orange Jelly Miss Adams Take six pounds of Seville oranges pare them thin as you would an apple - then take off their skins - Cut the oranges into small pieces, take away the seeds then put the pulped half the peel into a Brass pan with twelve pints of water & let them boil two hours strain thro' a Jelly Bag until clear - Put five pounds of Loaf sugar into the Liquor & let it boil three quarters of an hour - Charlotte de Russe a Cold Pudding Coleshill Oct 1851 Butter a plain mould & lay Savoy Biscuits round it - the brown side next the mould - Take 1 pint of Cream (milk with two Eggs answers the same) add 3/4 oz Isinglass dissolved in as small a quantity of Rose Water as possible Sweeten & flavour it with vanilla, bitter almonds or Lemon. Cut up in thin peices preserved ginger, citron, apricot or any preserve you like - When all is put together whisk the Cream till it thickens fast & then pour it into the mould. The mould must be dipped into hot water before it contents are turned out
 
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