Transcribe
Translate
Miss Collins recipe collection manuscript, 19th century?
Page 25
More information
digital collection
archival collection guide
transcription tips
To pot Cheshire cheese 25 Put three pounds of Cheshire cheese into a marble mortar, with half a pound of fresh butter, pound them together, and in the beating add a gill of Canary wine, and half an ounce of mace finely sifted, when well mixed press it down hard into a Pot, and cover it with clarified butter. it must be kept cold. White Ratafie Take one pound of bitter almonds blanched, bruise them well, and pour on them one pint of boiling water, cover it close and let it stand twenty four hours, then add to it one gallon of Brandy and one pound and a half of find sugar boiled to a syrup in a pint and a half of water, the syrup must be cold before you mix it with the brandy, let the whole stand three weeks shaking it often, when find draw it off into bottles. - The almonds sho. be pounded in a marble mortar; If you like it coloured, use cochineal
Saving...
prev
next
To pot Cheshire cheese 25 Put three pounds of Cheshire cheese into a marble mortar, with half a pound of fresh butter, pound them together, and in the beating add a gill of Canary wine, and half an ounce of mace finely sifted, when well mixed press it down hard into a Pot, and cover it with clarified butter. it must be kept cold. White Ratafie Take one pound of bitter almonds blanched, bruise them well, and pour on them one pint of boiling water, cover it close and let it stand twenty four hours, then add to it one gallon of Brandy and one pound and a half of find sugar boiled to a syrup in a pint and a half of water, the syrup must be cold before you mix it with the brandy, let the whole stand three weeks shaking it often, when find draw it off into bottles. - The almonds sho. be pounded in a marble mortar; If you like it coloured, use cochineal
Szathmary Culinary Manuscripts and Cookbooks
sidebar
