Transcribe
Translate
English cookbook, 1860
Page 7
More information
digital collection
archival collection guide
transcription tips
Stew Pears 7 To three lbs of pears put a lb and 1/2 of Sugar a pint & 1/2 of water the peel of a lemon and when they are about 1/2 stewed put in some port wine let them stew gently till they are tender and look red just before you take the pears out put in the juice of a Lemon........ Lemon Puffs 1 lb of blanched almonds beaten fine 1 lb of loaf sugar sifted the peel of two lemons grated on the sugar mix all these well together the white of one egg beaten to froth make it into a stiff paste roll it in round balls lay
Saving...
prev
next
Stew Pears 7 To three lbs of pears put a lb and 1/2 of Sugar a pint & 1/2 of water the peel of a lemon and when they are about 1/2 stewed put in some port wine let them stew gently till they are tender and look red just before you take the pears out put in the juice of a Lemon........ Lemon Puffs 1 lb of blanched almonds beaten fine 1 lb of loaf sugar sifted the peel of two lemons grated on the sugar mix all these well together the white of one egg beaten to froth make it into a stiff paste roll it in round balls lay
Szathmary Culinary Manuscripts and Cookbooks
sidebar
