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Susan Gilbert's late nineteenth century British cookery manuscript
Page 134
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Solid Sillabub Soak 1 oz of Srainborne's patent refined Isinglass 5 Minutes, in 3 quarters of a pint of water, add the juice and peel of 2 good sized lemons, 1/4 pint of Sherry, 5 or 6 oz powdered loaf sugar, boil the above 2 or 3 minutes, then pour upon it a pint of warm Cream stirring it quickly, boil it 5 minutes, strain it through Muslin, and pour it into your Moulds. Do not fail to dip your Moulds into cold water first, before you put your liquor in. March 17th 1853 Dutch Flummery To 1 oz of the same Isinglass, add 1 pint of cold water, let it steep 5 minutes, then pour it into a saucepan with the rind of 3 lemons, stir it till dissolved, beat the yolks of 6 eggs, with 1 pint of Raisin or White Wine add the juice of the lemons, and 3/4 lb of powdered loaf sugar, mix the whole well together, boil it 1 minute, strain it through Muslin and stir it occasionally till nearly cold, then pour
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Solid Sillabub Soak 1 oz of Srainborne's patent refined Isinglass 5 Minutes, in 3 quarters of a pint of water, add the juice and peel of 2 good sized lemons, 1/4 pint of Sherry, 5 or 6 oz powdered loaf sugar, boil the above 2 or 3 minutes, then pour upon it a pint of warm Cream stirring it quickly, boil it 5 minutes, strain it through Muslin, and pour it into your Moulds. Do not fail to dip your Moulds into cold water first, before you put your liquor in. March 17th 1853 Dutch Flummery To 1 oz of the same Isinglass, add 1 pint of cold water, let it steep 5 minutes, then pour it into a saucepan with the rind of 3 lemons, stir it till dissolved, beat the yolks of 6 eggs, with 1 pint of Raisin or White Wine add the juice of the lemons, and 3/4 lb of powdered loaf sugar, mix the whole well together, boil it 1 minute, strain it through Muslin and stir it occasionally till nearly cold, then pour
Szathmary Culinary Manuscripts and Cookbooks
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