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American cookbook, ca. 1850
Page 18
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18 Vinegar and let it stand for a fortnight. - Stir it well every Day, filter it for use - One Head of Garlick is generally thought sufficient- Sillabubs A pint of stiff Cream, three quarters of a Pint of Mountain Wine, eight Ounces of double refined Sugar, the Juice of one Lemon, and the rind grated, dissolve the Sugar in the Wine first, and then take a Wisk and stir it one way 'till it is thicker than Cream, as it froths put it into the glasses, they will keep good ten days. Bullace Cheese or Damson [Redacted]
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18 Vinegar and let it stand for a fortnight. - Stir it well every Day, filter it for use - One Head of Garlick is generally thought sufficient- Sillabubs A pint of stiff Cream, three quarters of a Pint of Mountain Wine, eight Ounces of double refined Sugar, the Juice of one Lemon, and the rind grated, dissolve the Sugar in the Wine first, and then take a Wisk and stir it one way 'till it is thicker than Cream, as it froths put it into the glasses, they will keep good ten days. Bullace Cheese or Damson [Redacted]
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