Transcribe
Translate
Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 141
More information
digital collection
archival collection guide
transcription tips
Ice Cream Make half a pint of good custard (three eggs) boiling, an oz of the best ground ginger; sweeten it, Add 1/2 a pint of cream a little lemon piece. Put into it when half frozen two ozs. One oz for the three eggs of preserved ginger cut in small dice, go on as for forever ices. Brown bread Ice One pint of cream sweetened with thick syrup, five bread crumbs of brown loaf, 4 days old; a glass of jelly. Special round of Olef For a round of about 23 lbs, take the following 1 pint of treacle, 1/2 lb ground black pepper, 2ozs ground mace and cloves, 1 ounce of ground alspice, 1/2 oz of ground nutmeg, 3 ounces of salt peter (?) a (?) but the spices (?) No 4 Gordon Kr(?)
Saving...
prev
next
Ice Cream Make half a pint of good custard (three eggs) boiling, an oz of the best ground ginger; sweeten it, Add 1/2 a pint of cream a little lemon piece. Put into it when half frozen two ozs. One oz for the three eggs of preserved ginger cut in small dice, go on as for forever ices. Brown bread Ice One pint of cream sweetened with thick syrup, five bread crumbs of brown loaf, 4 days old; a glass of jelly. Special round of Olef For a round of about 23 lbs, take the following 1 pint of treacle, 1/2 lb ground black pepper, 2ozs ground mace and cloves, 1 ounce of ground alspice, 1/2 oz of ground nutmeg, 3 ounces of salt peter (?) a (?) but the spices (?) No 4 Gordon Kr(?)
Szathmary Culinary Manuscripts and Cookbooks
sidebar
