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Susan Gilbert's late nineteenth century British cookery manuscript
Page 25
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Hatian Cream Take 3/4 oz of Isinglass, put into a stew-pan with a piece of 2 lemon and peel cinnamon, boil it in milk till dissolved add 1 pint of cream strain it through a sieve, add Brandy, sugar nutmeg the juice of 4 oranges and 2 lemons, whisk it till cold then put it in a mould. N.B. This will make a quart. Mrs. Garnham Lemon Cream Pour 3/4 pint of boiling water over the peel of 3 lemons add 1 lb of loaf sugar, and mix the juice of the lemons over the sugar, then add the water and 6 eggs well beaten, leaving out 4 of the yolks, stir it over a slow fire, till it is as thick as cream, but do not let it boil. Mrs Garnh Soda Cakes Take 1 lb of Flour, 1/2 lb of moist sugar, 1/2 pint of new milk, 5 oz of butter, and one tea-spoonful of carbonate of soda. Mrs. Garnham
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Hatian Cream Take 3/4 oz of Isinglass, put into a stew-pan with a piece of 2 lemon and peel cinnamon, boil it in milk till dissolved add 1 pint of cream strain it through a sieve, add Brandy, sugar nutmeg the juice of 4 oranges and 2 lemons, whisk it till cold then put it in a mould. N.B. This will make a quart. Mrs. Garnham Lemon Cream Pour 3/4 pint of boiling water over the peel of 3 lemons add 1 lb of loaf sugar, and mix the juice of the lemons over the sugar, then add the water and 6 eggs well beaten, leaving out 4 of the yolks, stir it over a slow fire, till it is as thick as cream, but do not let it boil. Mrs Garnh Soda Cakes Take 1 lb of Flour, 1/2 lb of moist sugar, 1/2 pint of new milk, 5 oz of butter, and one tea-spoonful of carbonate of soda. Mrs. Garnham
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