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Mrs.Holroyd receipt book, 1830-1900
Page 55
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To make Calf's feet Jelly. Boil your stock from 6 quarts until it is reduced to 2 quarts, with a gang of feet: add the whites of 8 Eggs, beaten to a froth; a bottle of Sherry, & 1/2 a bottle of Cowslip, the rinds & juice of 4 lemons; the 3rd of an oz of Isinglass boiled to a jelly; white lump sugar to taste: boil it 5 minutes; when it boils put in a cup full of Brandy. Rich Custards. - The Yolks of 8 Eggs to one pint of cream, sugar to taste a little cinnamon, & lemon peel; put in the Eggs when the cream is warm, stir it all the
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To make Calf's feet Jelly. Boil your stock from 6 quarts until it is reduced to 2 quarts, with a gang of feet: add the whites of 8 Eggs, beaten to a froth; a bottle of Sherry, & 1/2 a bottle of Cowslip, the rinds & juice of 4 lemons; the 3rd of an oz of Isinglass boiled to a jelly; white lump sugar to taste: boil it 5 minutes; when it boils put in a cup full of Brandy. Rich Custards. - The Yolks of 8 Eggs to one pint of cream, sugar to taste a little cinnamon, & lemon peel; put in the Eggs when the cream is warm, stir it all the
Szathmary Culinary Manuscripts and Cookbooks
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