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English cookbook, 1860
Page 97
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Cherries in Brandy Fill the Bottles full with ripe cherries and to every quart bottle put 3 ozs of white sugar candy beaten very fine fill the Bottles with Brandy Cork and tie them close down with bladder or leather - Breakfast Rolls - 2 lbs of Flour 1 oz of Butter, mix them all with a little Milk and a small quantity of small beer yeast put in water the night before let it stand half an hour before making them up - The Rolls should be baked in a quick oven - Solid Syllabab The rind and juice of two lemons with a glass of white wine and sugar let them stand a little while to ferment then add a pt of cream dissolve 1/2 oz (in Winter)1 oz (in Summer) of Isinglass in water and stir it till it begins to thicken - When you may put it in a mould
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Cherries in Brandy Fill the Bottles full with ripe cherries and to every quart bottle put 3 ozs of white sugar candy beaten very fine fill the Bottles with Brandy Cork and tie them close down with bladder or leather - Breakfast Rolls - 2 lbs of Flour 1 oz of Butter, mix them all with a little Milk and a small quantity of small beer yeast put in water the night before let it stand half an hour before making them up - The Rolls should be baked in a quick oven - Solid Syllabab The rind and juice of two lemons with a glass of white wine and sugar let them stand a little while to ferment then add a pt of cream dissolve 1/2 oz (in Winter)1 oz (in Summer) of Isinglass in water and stir it till it begins to thicken - When you may put it in a mould
Szathmary Culinary Manuscripts and Cookbooks
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