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English cookbook, 1799

Page 288

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Omelette a La conjiture - Miss Paul - Take two large breakfast cups of lump sugar, pound and sift it. add the sugar to the yolks of 12 Eggs well beaten, and afterwards add the whites of the 12 Eggs beaten separately - Fry the mixture in clarified butter a light brown cover it with raspberry or some other preseserve, fold it over, and strew some sugar or coloured cimfits on the top - Cold Puddings - Mrs. Orde Poslett Sweeten half a pint of cream boil it with thinly cut Lemon peel, when cold add the yoks of 4 Eggs, well beaten, Butter, six small Coffee Mugs pour the cream into them then set them in a stew pan of cold water, let them boil gently until they are stiff at top, garnish them with preserve they must be quite cold before turning out of the cups, they are frequently [tied?] - seed Teas Seasoning for main dishes or Potted meat 1/4 of a lb of white pepper - 1/4 of an oz of Cayanna - 1/4 of an oz of mace - 1/4 of an oz of nutmegs - finely powdered and mixed all together put into a Bottle which must be closely corked Mrs. T - Wrays receipt -
 
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