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Carr family cookbook, 1741-1753
Page 31
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65 Lemmon Cream Take the juce of four or five good lemons & put to it half a pd of double refined suggar & set it upon the fire to disolve, then take the whites of five eggs well beaten & put to them a pint of water when your juce & suggar is cold mix it wth the eggs and run it all throw a jelly bagg then sett it upon the fire stir it a little & take of the white scum and glass it before it begin to jelly 66 Orange Cream To the juce of eight good oranges put one pint of Renish Wine three quarter of a pd of double refined suggar a little orange flower water & eight yolks of eggs
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65 Lemmon Cream Take the juce of four or five good lemons & put to it half a pd of double refined suggar & set it upon the fire to disolve, then take the whites of five eggs well beaten & put to them a pint of water when your juce & suggar is cold mix it wth the eggs and run it all throw a jelly bagg then sett it upon the fire stir it a little & take of the white scum and glass it before it begin to jelly 66 Orange Cream To the juce of eight good oranges put one pint of Renish Wine three quarter of a pd of double refined suggar a little orange flower water & eight yolks of eggs
Szathmary Culinary Manuscripts and Cookbooks
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