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English cookbook, 1799
Page 203
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clean moulds after making a cake, do not wash them; but take a piece of flannel and a small piece of butter & rub all the crumbs clean off, then rub them with a clean cloth Surp Cream Ms Readshaw Half an ounce of isinglass, dissolved in a wine glass of rose water; eight sweet & five bitter almonds, simmer till the isinglass is dissolved then add half a pint of cream the yolks of three eggs well beaten, sweeten to your taste, & set it on the fire till nearly boiling. Strain it through a fine seive into flat dishes previously wet with rose water, when cold cut it into stripes with a jagging iron, roll it up as you take it from the dishes, & set each roll upon an end as you serve it up. The cream to be poured on the dishes the thickness of a penny piece, and cut as bread in the marks.
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clean moulds after making a cake, do not wash them; but take a piece of flannel and a small piece of butter & rub all the crumbs clean off, then rub them with a clean cloth Surp Cream Ms Readshaw Half an ounce of isinglass, dissolved in a wine glass of rose water; eight sweet & five bitter almonds, simmer till the isinglass is dissolved then add half a pint of cream the yolks of three eggs well beaten, sweeten to your taste, & set it on the fire till nearly boiling. Strain it through a fine seive into flat dishes previously wet with rose water, when cold cut it into stripes with a jagging iron, roll it up as you take it from the dishes, & set each roll upon an end as you serve it up. The cream to be poured on the dishes the thickness of a penny piece, and cut as bread in the marks.
Szathmary Culinary Manuscripts and Cookbooks
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