Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 56
More information
digital collection
archival collection guide
transcription tips
Drop Biscuits Beat the yolks of 10 eggs, and the whites of 6 with 1 spoonful of (Rose Water) beat them 1/2 hour then put in 10 ounces of powdered loaf sugar whisk them well 1/2 an hour, then add 1 oz of Carraway seeds crushed a little, 6 oz of fine flour whisk in your flower gently, drop then on wafer papers and bake them in a moderate oven. Mrs. Garnham Solid Syllabubs. Take 1 quart of cream, and put in 1 pint of white wine, the juice of 4 lemons, and sugar to your taste, whip it up well, and take off the froth as it rises, put in on a hair sieve let it stand till the next day in a cool place, fill your glasses rather better than half full, with the thin, then put on the froth, heap it up as high as you can the bottom, will look clear, and you may keep it several days. Mrs. Garnham
Saving...
prev
next
Drop Biscuits Beat the yolks of 10 eggs, and the whites of 6 with 1 spoonful of (Rose Water) beat them 1/2 hour then put in 10 ounces of powdered loaf sugar whisk them well 1/2 an hour, then add 1 oz of Carraway seeds crushed a little, 6 oz of fine flour whisk in your flower gently, drop then on wafer papers and bake them in a moderate oven. Mrs. Garnham Solid Syllabubs. Take 1 quart of cream, and put in 1 pint of white wine, the juice of 4 lemons, and sugar to your taste, whip it up well, and take off the froth as it rises, put in on a hair sieve let it stand till the next day in a cool place, fill your glasses rather better than half full, with the thin, then put on the froth, heap it up as high as you can the bottom, will look clear, and you may keep it several days. Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
sidebar
