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English cookbook, 1860
Page 77
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Spring Soup Make a strong broth of Beef or Veal with onions do do fried and then Stew in cabbage, Lettuces, young onions, asparagus, spinach, cucumber, and suet. Make some good force meat balls, with with a little garlick as you like fry them and add plenty of egg balls. Solid Raspberry Cream 1/2 a pt of Cream 1/4 oz of Isinglass ready dissolved a very small piece of lemon peel 1/2 an oz of Almonds blanched and beaten fine boil these in the cream a few minutes then strain it off when almost cold add 2 oz of raspberry jam mix them well together and put them in a mould
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Spring Soup Make a strong broth of Beef or Veal with onions do do fried and then Stew in cabbage, Lettuces, young onions, asparagus, spinach, cucumber, and suet. Make some good force meat balls, with with a little garlick as you like fry them and add plenty of egg balls. Solid Raspberry Cream 1/2 a pt of Cream 1/4 oz of Isinglass ready dissolved a very small piece of lemon peel 1/2 an oz of Almonds blanched and beaten fine boil these in the cream a few minutes then strain it off when almost cold add 2 oz of raspberry jam mix them well together and put them in a mould
Szathmary Culinary Manuscripts and Cookbooks
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