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English cookbook, 1860
Page 6
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Hartshorn Jelly 1/2 a lb of Hartshorn five pints of water let it boil to three pints then take the juice of 6 Lemons wine and sugar to your taste before it boil put in the whites of 5 eggs........... Orange Posset Take the juice of a seville orange and the juice of a Lemon put it in a dish with a spoonful of orange flower water sweeten it to your taste then take a pint and half of cream boil it with the peel of the orange let it cool till it is milk warm pour it out of the tea pot holding it very high over the juice
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Hartshorn Jelly 1/2 a lb of Hartshorn five pints of water let it boil to three pints then take the juice of 6 Lemons wine and sugar to your taste before it boil put in the whites of 5 eggs........... Orange Posset Take the juice of a seville orange and the juice of a Lemon put it in a dish with a spoonful of orange flower water sweeten it to your taste then take a pint and half of cream boil it with the peel of the orange let it cool till it is milk warm pour it out of the tea pot holding it very high over the juice
Szathmary Culinary Manuscripts and Cookbooks
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