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Benjamin Butterworth manuscript, 1828-1867
Page 101
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Pickled Oysters Strain half the juice from one hundred oysters into a preserving kettle, add one pint of the best vinegar, one teaspoonful each of cloves, allspice, cinnamon, and pepper and salt if necessary put in the oysters and let them come to a quick boil then take them out - boil the liquid ten minute and pour over them Lemon Custard Melt butter the [size?] of two eggs stir two cups of sugar break in the whole of four eggs and the yolks of two and beat very light - then add the juice of two small lemons, bake this in two paste crusts quite slowly beat the whites of the two eggs to a stiff froth adding four tablespoonfuls of powdered sugar spread it over the custards while hot and return to the oven and brown slightly
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Pickled Oysters Strain half the juice from one hundred oysters into a preserving kettle, add one pint of the best vinegar, one teaspoonful each of cloves, allspice, cinnamon, and pepper and salt if necessary put in the oysters and let them come to a quick boil then take them out - boil the liquid ten minute and pour over them Lemon Custard Melt butter the [size?] of two eggs stir two cups of sugar break in the whole of four eggs and the yolks of two and beat very light - then add the juice of two small lemons, bake this in two paste crusts quite slowly beat the whites of the two eggs to a stiff froth adding four tablespoonfuls of powdered sugar spread it over the custards while hot and return to the oven and brown slightly
Szathmary Culinary Manuscripts and Cookbooks
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