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English cookbook, 1700s
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The Floating Island --- You may take a soop dish, according to the size & quantity you would make, but a pretty deep glass dish is best, & set it on a china dish; first take a quart of the thickest Cream you can get, make it pretty sweet with fine sugar pour in a gill of sack, grate the yellow rind of a lemon in & mill the cream till it all of a thick froth, then as carefully as you can, pour the thin from the froth into a dish; take a french roll, or as many as you want, cut it as thin as you can, lay a layer of that as light as possible on the cream. Then a layer of currant jelly, then a very thin layer of roll, and then hartshorn jelly, then french roll, & over that whip your froth which off the cream very well mill'd up & lay at top as high as you can. heap it; & as for the rim of the dish, set it round with fruit or Sweetmeats according to your fancy. This looks very pretty in the middle of a table with candles round it, & you may make it of as many different colours as you fancy, & according to what gellies or creams or sweetmeats you have; or at the bottom of the dish you may put the thickest cream you can get; but that is as you fancy
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The Floating Island --- You may take a soop dish, according to the size & quantity you would make, but a pretty deep glass dish is best, & set it on a china dish; first take a quart of the thickest Cream you can get, make it pretty sweet with fine sugar pour in a gill of sack, grate the yellow rind of a lemon in & mill the cream till it all of a thick froth, then as carefully as you can, pour the thin from the froth into a dish; take a french roll, or as many as you want, cut it as thin as you can, lay a layer of that as light as possible on the cream. Then a layer of currant jelly, then a very thin layer of roll, and then hartshorn jelly, then french roll, & over that whip your froth which off the cream very well mill'd up & lay at top as high as you can. heap it; & as for the rim of the dish, set it round with fruit or Sweetmeats according to your fancy. This looks very pretty in the middle of a table with candles round it, & you may make it of as many different colours as you fancy, & according to what gellies or creams or sweetmeats you have; or at the bottom of the dish you may put the thickest cream you can get; but that is as you fancy
Szathmary Culinary Manuscripts and Cookbooks
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