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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 8
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Almond Cream Beat four ounces of Sweet almonds, and a few bitter, in a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the paste to a quart of Cream, and add to the juice of three Lemons sweetened: beat it up with a whisk to a froth, which take off on the shallow part of a Seive; fill Glasses with some of the Liquour and the Frroth. Snow Cream Put to a quart of Cream the whites of three Eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon peel; whip it to a froth, remove the peel, and Serve in a dish.
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Almond Cream Beat four ounces of Sweet almonds, and a few bitter, in a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the paste to a quart of Cream, and add to the juice of three Lemons sweetened: beat it up with a whisk to a froth, which take off on the shallow part of a Seive; fill Glasses with some of the Liquour and the Frroth. Snow Cream Put to a quart of Cream the whites of three Eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon peel; whip it to a froth, remove the peel, and Serve in a dish.
Szathmary Culinary Manuscripts and Cookbooks
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