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Mrs.Holroyd receipt book, 1830-1900
Page 43
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Lemon Creams. Squeeze the juice of 2 large, or three small lemons into a basin, strain it & sweeten it very well with powdered loaf sugar, then add a pint of cream, stir it all well together, then whisk it well taking off the froth as it rises, & putting it into your glasses; they ought always to be made the day before they area used, that they may have time to clear. - Hunting Mits. - 1 Lb of Treacle, 1 lb of flour, 1/4 lb of sugar, 1/4 butter, 2 oz candid lemon, 1 oz pounded ginger, a small quantity of caraway, & coriander seeds, & 1/2 oz of pimento. -
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Lemon Creams. Squeeze the juice of 2 large, or three small lemons into a basin, strain it & sweeten it very well with powdered loaf sugar, then add a pint of cream, stir it all well together, then whisk it well taking off the froth as it rises, & putting it into your glasses; they ought always to be made the day before they area used, that they may have time to clear. - Hunting Mits. - 1 Lb of Treacle, 1 lb of flour, 1/4 lb of sugar, 1/4 butter, 2 oz candid lemon, 1 oz pounded ginger, a small quantity of caraway, & coriander seeds, & 1/2 oz of pimento. -
Szathmary Culinary Manuscripts and Cookbooks
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