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Susan Gilbert's late nineteenth century British cookery manuscript
Page 145
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Solid Syllabubs Take a pint of cream, about half a one of white wine, the juice of two lemons & the rind of one grated, sweeten it to your taste, then whip it up thick & put it in your glasses. A Lemon Posset Put the juice of two lemons into a china dish, make it pretty sweet with fine sugar & let some of the peel be steeped in it until you have boiled a pint of cream, which much be sweetened also, take out the peel and put your cream while hot into a Tea-pot, then pour it on the juice & sugar, holding the Tea-pot as high as you possibly can, when your Posset is cold, stick it with bits of orange and Citron peel.
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Solid Syllabubs Take a pint of cream, about half a one of white wine, the juice of two lemons & the rind of one grated, sweeten it to your taste, then whip it up thick & put it in your glasses. A Lemon Posset Put the juice of two lemons into a china dish, make it pretty sweet with fine sugar & let some of the peel be steeped in it until you have boiled a pint of cream, which much be sweetened also, take out the peel and put your cream while hot into a Tea-pot, then pour it on the juice & sugar, holding the Tea-pot as high as you possibly can, when your Posset is cold, stick it with bits of orange and Citron peel.
Szathmary Culinary Manuscripts and Cookbooks
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