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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 160
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thin, put to them Sugar & all the Pulp; then add a Pint of white Wine; let it stand close covered for 3 or 4 Days, then pour on what Quantity of boiling Water you chuse - beat up the whites of 5 or 6 Eggs with the Shells & a Handfull of Sugar - then add it to the Wine & Lemons; boil it 3 or 4 Times & pour it through a Jelly Bag till fine - Mrs. Woodwards Receipt to make Blancmanger. Take 2 oz: of Isinglass; let it dissolve over a Slow Fire in 1 1/2 Pint of Water; then Strain it through a Cloth & put to it 1 1/2 Pint of Cream, 50 Almonds
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thin, put to them Sugar & all the Pulp; then add a Pint of white Wine; let it stand close covered for 3 or 4 Days, then pour on what Quantity of boiling Water you chuse - beat up the whites of 5 or 6 Eggs with the Shells & a Handfull of Sugar - then add it to the Wine & Lemons; boil it 3 or 4 Times & pour it through a Jelly Bag till fine - Mrs. Woodwards Receipt to make Blancmanger. Take 2 oz: of Isinglass; let it dissolve over a Slow Fire in 1 1/2 Pint of Water; then Strain it through a Cloth & put to it 1 1/2 Pint of Cream, 50 Almonds
Szathmary Culinary Manuscripts and Cookbooks
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