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American cookbook, ca. 1850
Page 21
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21 Mince Pies Three very large Lemons, to be tied up in Cloths and boil'd till they are quite soft, then take out the Pippins afterwards beat them up with a pound and quarter of Sugar and the same quantity of Currants, three quarters of a Pound of Suet chopped small, and half a pound of Raisins, with Brandy to your Taste Lemon Cream Boil a small piece of Cinnamon, in a pint of spring Water, and when cold add the Rinds of two Lemons pared very thin, the juices of three, and the whites of two Eggs well beaten, Sugar to your taste, thicken them over the Fire, stirring all the time, strain them thro' a fine Sieve, and add the Yolks of six Eggs beaten, and strained; Place them on the Fire again 'til they are thicken'd to your liking, but be careful not to let them boil.
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21 Mince Pies Three very large Lemons, to be tied up in Cloths and boil'd till they are quite soft, then take out the Pippins afterwards beat them up with a pound and quarter of Sugar and the same quantity of Currants, three quarters of a Pound of Suet chopped small, and half a pound of Raisins, with Brandy to your Taste Lemon Cream Boil a small piece of Cinnamon, in a pint of spring Water, and when cold add the Rinds of two Lemons pared very thin, the juices of three, and the whites of two Eggs well beaten, Sugar to your taste, thicken them over the Fire, stirring all the time, strain them thro' a fine Sieve, and add the Yolks of six Eggs beaten, and strained; Place them on the Fire again 'til they are thicken'd to your liking, but be careful not to let them boil.
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