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English cookbook, 1799
Page 311
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Artifical Ice - Mrs. Campbell water half a Gallon, muratc of Ammonia 20 ounces Nitrate of Potash 20 ounces Salphate of Soda 32 - ounces - the ingredients to be pounded immediately before using - Gum Liqide Mrs Campbell Take a Gally pot with a lid to it - & filled it near full of the best Gum arro beck - & a little salt, filled up with rain or Snow water - no person should be without this Ice Pudding Take a pint of good milk and make a custard with sugar, sweetened and use Lemon peel to your taste, let it stand till cold, then add a table spoonful of currants the same of Saltana Raisins, a glass of Brandy or white wine, put it in an ice pail to freeze till it is ready for shaping which must be an hour before diner and coverd close up amongst the ice till sent to table have ready of some custard and Brandy and serve in a butter boat for sauce
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Artifical Ice - Mrs. Campbell water half a Gallon, muratc of Ammonia 20 ounces Nitrate of Potash 20 ounces Salphate of Soda 32 - ounces - the ingredients to be pounded immediately before using - Gum Liqide Mrs Campbell Take a Gally pot with a lid to it - & filled it near full of the best Gum arro beck - & a little salt, filled up with rain or Snow water - no person should be without this Ice Pudding Take a pint of good milk and make a custard with sugar, sweetened and use Lemon peel to your taste, let it stand till cold, then add a table spoonful of currants the same of Saltana Raisins, a glass of Brandy or white wine, put it in an ice pail to freeze till it is ready for shaping which must be an hour before diner and coverd close up amongst the ice till sent to table have ready of some custard and Brandy and serve in a butter boat for sauce
Szathmary Culinary Manuscripts and Cookbooks
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