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English cookbook, 1700
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40 Blanc Mange Take half a pound of Hartshorn or three Calfs feet open'd and all the fat cut off, boyl it in three quarts of Spring Water, 'till it jellys very well Scum off the fat very clean, if you like spice you may put some in but it is not usual, half a pound of the best almonds blanch'd & beat very fine, add a little of the jelly in beating to keep them from oyling. put a little double refin'd sugar, the whites of Seven or Eight Eggs, whisk'd to a froth, the juice of three or four Lemons, boyl all this together once & run it through a thick jelly bag, throw it up 'till fine when cold turn it out of your Cups or Bowls, you may stick it with blanch'd Almonds cut very thin Mrs Roberts A Pease Soup without meat Take a Pint of Pease, & put them into four quarts of Water, let them boyl three hours, put in an Onion, whole Pepper, all Spice & some Cellary then strain them -- take two handfuls of Spinach one of Parsley, a little Lettuce Endive & Beet Chop them & fry them in Butter, let the liquor be boiling, put a quarter of a pound of butter roll'd in flour, let it boyl half an hour with some mint dry'd & a bunch of sweet herbs, then cut some Bread Dice & fry them brown in butter, pour the Soup hot upon it. Mrs Hoare
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40 Blanc Mange Take half a pound of Hartshorn or three Calfs feet open'd and all the fat cut off, boyl it in three quarts of Spring Water, 'till it jellys very well Scum off the fat very clean, if you like spice you may put some in but it is not usual, half a pound of the best almonds blanch'd & beat very fine, add a little of the jelly in beating to keep them from oyling. put a little double refin'd sugar, the whites of Seven or Eight Eggs, whisk'd to a froth, the juice of three or four Lemons, boyl all this together once & run it through a thick jelly bag, throw it up 'till fine when cold turn it out of your Cups or Bowls, you may stick it with blanch'd Almonds cut very thin Mrs Roberts A Pease Soup without meat Take a Pint of Pease, & put them into four quarts of Water, let them boyl three hours, put in an Onion, whole Pepper, all Spice & some Cellary then strain them -- take two handfuls of Spinach one of Parsley, a little Lettuce Endive & Beet Chop them & fry them in Butter, let the liquor be boiling, put a quarter of a pound of butter roll'd in flour, let it boyl half an hour with some mint dry'd & a bunch of sweet herbs, then cut some Bread Dice & fry them brown in butter, pour the Soup hot upon it. Mrs Hoare
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