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Susan Gilbert's late nineteenth century British cookery manuscript
Page 53
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Whip Syllabub Take 1 pint of cream, rub a lump of loaf sugar on the outside of a lemon, and sweeten it to your taste, then put in the juice of a lemon a glass of Madeira Wine & a glass of white Brandy, whisk it to a froth, and take it off as it rises, and lay it on a pair sieve, then fill your syllabub glasses a little more than half full with white wine, and the other half with red Wine then lay on your froth as high as you can, but be sure that it has well drained on your sieve or it will mix with your Wine and spoil your syllabub. Mrs. G Almond Pudding Take 1 pint of new milk boil it, and pour it on a handful of bread crumbs, 2 oz of sweet almonds a 1/4 oz of bitter almonds, blanch and beat them very fine, loaf sugar to your taste, 3 eggs leaving out 1 white well beaten, mix them all well together and butter your moulds lay candid peel round it, flour your cloth, and tie it close, boil it 3 quarters of an hour, serve it up with sweet sauce. Mrs Garnham
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Whip Syllabub Take 1 pint of cream, rub a lump of loaf sugar on the outside of a lemon, and sweeten it to your taste, then put in the juice of a lemon a glass of Madeira Wine & a glass of white Brandy, whisk it to a froth, and take it off as it rises, and lay it on a pair sieve, then fill your syllabub glasses a little more than half full with white wine, and the other half with red Wine then lay on your froth as high as you can, but be sure that it has well drained on your sieve or it will mix with your Wine and spoil your syllabub. Mrs. G Almond Pudding Take 1 pint of new milk boil it, and pour it on a handful of bread crumbs, 2 oz of sweet almonds a 1/4 oz of bitter almonds, blanch and beat them very fine, loaf sugar to your taste, 3 eggs leaving out 1 white well beaten, mix them all well together and butter your moulds lay candid peel round it, flour your cloth, and tie it close, boil it 3 quarters of an hour, serve it up with sweet sauce. Mrs Garnham
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