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Jos. Forbes cookbook, circa 1790s
Page 33
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Marrow Pudding Take one pint of Cream 4 Spoonfulls of Rose water & the Yolk of 10 Eggs warm the Cream & put to them, put 3 Naples Biskits & some Canded Orange Lemon & Citron peals sweeten it to your taste, put in the Marrow of a Bone cut in little Slices & season it with Cinnamon mace nutmegg & Salt Sett it in an oven not too hot 3/4 of an hour will bake it To Make Mead Take ten gallons of Water, put it to 14 pounds of Honey set it on the fire let it Boil an hour before you scum it then skin it very well, put in ginger Nutmegg Cloves mace of each an ounce let it boil an hour more then take it off and strain it through a hair Sive, let it Stand and cool & when cold turn it into a Cask with the Spice bung it up and at fortnight and bottle it off it will be good Drink in three Weeks time. Finis: Jos Forbes
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Marrow Pudding Take one pint of Cream 4 Spoonfulls of Rose water & the Yolk of 10 Eggs warm the Cream & put to them, put 3 Naples Biskits & some Canded Orange Lemon & Citron peals sweeten it to your taste, put in the Marrow of a Bone cut in little Slices & season it with Cinnamon mace nutmegg & Salt Sett it in an oven not too hot 3/4 of an hour will bake it To Make Mead Take ten gallons of Water, put it to 14 pounds of Honey set it on the fire let it Boil an hour before you scum it then skin it very well, put in ginger Nutmegg Cloves mace of each an ounce let it boil an hour more then take it off and strain it through a hair Sive, let it Stand and cool & when cold turn it into a Cask with the Spice bung it up and at fortnight and bottle it off it will be good Drink in three Weeks time. Finis: Jos Forbes
Szathmary Culinary Manuscripts and Cookbooks
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