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Mrs.Holroyd receipt book, 1830-1900
Page 75
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Put the gelatine sugar & Sherry into a saucepan & stir gently over the fire until the gelatine is dissolved. Strain through a jelly bag & cool a little but not enough to thicken then Stir in a pint of cream & pour the whole into a mould which has been laid in cold water - D'oyley - 4 small rows. 3 (big mesh) stitches into each small one 4 Small 1 big 1 Small row 1 big row 1 Small row 1 big Stitch into every other Small stitch The first row into the linen must be very close. April 22nd 1893.
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Put the gelatine sugar & Sherry into a saucepan & stir gently over the fire until the gelatine is dissolved. Strain through a jelly bag & cool a little but not enough to thicken then Stir in a pint of cream & pour the whole into a mould which has been laid in cold water - D'oyley - 4 small rows. 3 (big mesh) stitches into each small one 4 Small 1 big 1 Small row 1 big row 1 Small row 1 big Stitch into every other Small stitch The first row into the linen must be very close. April 22nd 1893.
Szathmary Culinary Manuscripts and Cookbooks
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