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English cookbook, 1799
Page 157
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To preserve Raspberries & [illegible] for cream without boiling given to me by Mrs Readsham Richmond Weigh an equal quantity of fruit and sugar: bruise the fruit: add the sugar, which must be bruised. let it stand two hours until the sugar is dissolved, and mixed well with the fruit. Put the whole in bottles, with mutton suet on the top: cover them with bladder. Small bottles are to be preferred, the fruit not keeping well being exposed to the air: if the syrup should ooze out of the bottles, it will not affect the whole keeping Solid Raspberry Cream Do Place on the fire a pint of stock from Isinglass or Calves feet, to disolve. Mix a pint of cream with preserved raspberries to your taste: Strain it through a seive, mix it with the stock, and stir it untill it simmers: Pour the whole into a basin: stir it occasionally, until it is cold enough to be put in a mold: Add sugar if required
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To preserve Raspberries & [illegible] for cream without boiling given to me by Mrs Readsham Richmond Weigh an equal quantity of fruit and sugar: bruise the fruit: add the sugar, which must be bruised. let it stand two hours until the sugar is dissolved, and mixed well with the fruit. Put the whole in bottles, with mutton suet on the top: cover them with bladder. Small bottles are to be preferred, the fruit not keeping well being exposed to the air: if the syrup should ooze out of the bottles, it will not affect the whole keeping Solid Raspberry Cream Do Place on the fire a pint of stock from Isinglass or Calves feet, to disolve. Mix a pint of cream with preserved raspberries to your taste: Strain it through a seive, mix it with the stock, and stir it untill it simmers: Pour the whole into a basin: stir it occasionally, until it is cold enough to be put in a mold: Add sugar if required
Szathmary Culinary Manuscripts and Cookbooks
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