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Susan Gilbert cookbook, 1848-1887
Page 153
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Snow-Cream Blanch half a pound of almonds, beat them in a mortar with orange-flower-water and the whites of 4 Eggs, put them into a quart of thick cream, sweeten to your taste, strain it into a deep bason, beat it with a Wisk and it will rise a White Snow, lay it in spoonsful on a dish. Burnt-Cream Boil a pint of cream with sugar & a little Lemon-peel shred fine, beat the yolks of six eggs and the whites of four separately, with a spoonful of orange-flower-water & one of flour, set it over the fire and keep stirring it till it is thick, then put it into a china dish, when it is cold sift a quarter of a pound of sugar over it, hold a hot salamander over it till it is very brown and looks like glass-plate put over your cream.
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Snow-Cream Blanch half a pound of almonds, beat them in a mortar with orange-flower-water and the whites of 4 Eggs, put them into a quart of thick cream, sweeten to your taste, strain it into a deep bason, beat it with a Wisk and it will rise a White Snow, lay it in spoonsful on a dish. Burnt-Cream Boil a pint of cream with sugar & a little Lemon-peel shred fine, beat the yolks of six eggs and the whites of four separately, with a spoonful of orange-flower-water & one of flour, set it over the fire and keep stirring it till it is thick, then put it into a china dish, when it is cold sift a quarter of a pound of sugar over it, hold a hot salamander over it till it is very brown and looks like glass-plate put over your cream.
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