Transcribe
Translate
English cookbook, 1799
Page 212
More information
digital collection
archival collection guide
transcription tips
Mullagatawny Soup Take a knuckle of veal, put it into a stew pan with about 6 quarts of water, 1/2 a pound of ham & carrots, 1 turnip a had of celery, a blade of mace & some pepper-corns, about a dozen potatoes, 4 large onions, boil the veal 2 hours then add the other ingredients and let it boil till the carrots are quite soft. pass it through a seive and add 2 table spoonsful of curry powder, a 1/4 of a lb of butter rolled in flour a pint of cream put into the pan and let it just boil, then serve it up. Coffee Biscuits Mrs Tayler 1 lb of flour, 1/2 lb of sugar, 2 oz of butter, rubbed into the flour, mix the sugar and make it into a stiff paste with cream, roll them thin, and prick them, dredge over with sugar, you may put carraways in one half. Orange Marmalade Mrs D. Hutton Cut Seville oranges into quarters take out the pulp into a basin pick out the seeds put the peel into cold water, and boil it the next day in a good quantity of Spring water till tender (changing the water twice the time of boiling) cut the peel into thin slices and put them to the pulp - To every pound
Saving...
prev
next
Mullagatawny Soup Take a knuckle of veal, put it into a stew pan with about 6 quarts of water, 1/2 a pound of ham & carrots, 1 turnip a had of celery, a blade of mace & some pepper-corns, about a dozen potatoes, 4 large onions, boil the veal 2 hours then add the other ingredients and let it boil till the carrots are quite soft. pass it through a seive and add 2 table spoonsful of curry powder, a 1/4 of a lb of butter rolled in flour a pint of cream put into the pan and let it just boil, then serve it up. Coffee Biscuits Mrs Tayler 1 lb of flour, 1/2 lb of sugar, 2 oz of butter, rubbed into the flour, mix the sugar and make it into a stiff paste with cream, roll them thin, and prick them, dredge over with sugar, you may put carraways in one half. Orange Marmalade Mrs D. Hutton Cut Seville oranges into quarters take out the pulp into a basin pick out the seeds put the peel into cold water, and boil it the next day in a good quantity of Spring water till tender (changing the water twice the time of boiling) cut the peel into thin slices and put them to the pulp - To every pound
Szathmary Culinary Manuscripts and Cookbooks
sidebar
