Transcribe
Translate
English cookbook, 1700
Page 49a
More information
digital collection
archival collection guide
transcription tips
49 Everlasting Syllabubs Take a quart & half a pint of cream, put to it more than half a pound of fine Sugar, grate the yellow rinds of three Lemons, & put to ye cream, then squeeze ye juice of ye Lemons into a pint of Rhenish & half a pint of Sack, put it to ye cream, and whisk it about for half an hour, or 'till it is very thick to stand up, it is best made over Night. Mr Kendall Blanc-Mange - Dutch Flummery Put two ounces of Isinglass to a pint of boiling water, let it stand 'till dissolv'd, add to it a pint of white wine, the yolks of 8 Eggs the juice of three Lemons, & ye rind of one. boyl this all up together & sweeten to your taste. Mr Kendall French Bread Take a peck of fine flour, dry it before ye fire, to that quantity of flour, put a pint of yeast that is not bitter mix it with Milk Lukewarm, & when you have mix'd it not too stiff lay it before ye fire to rise for about half an hour, then make it into Bricks or Roles, you must not cut them, but crease them with your hand, then put them to ye fire again for half an hour more set them in a very hot Oven & bake them one hour Mrs Phillot
Saving...
prev
next
49 Everlasting Syllabubs Take a quart & half a pint of cream, put to it more than half a pound of fine Sugar, grate the yellow rinds of three Lemons, & put to ye cream, then squeeze ye juice of ye Lemons into a pint of Rhenish & half a pint of Sack, put it to ye cream, and whisk it about for half an hour, or 'till it is very thick to stand up, it is best made over Night. Mr Kendall Blanc-Mange - Dutch Flummery Put two ounces of Isinglass to a pint of boiling water, let it stand 'till dissolv'd, add to it a pint of white wine, the yolks of 8 Eggs the juice of three Lemons, & ye rind of one. boyl this all up together & sweeten to your taste. Mr Kendall French Bread Take a peck of fine flour, dry it before ye fire, to that quantity of flour, put a pint of yeast that is not bitter mix it with Milk Lukewarm, & when you have mix'd it not too stiff lay it before ye fire to rise for about half an hour, then make it into Bricks or Roles, you must not cut them, but crease them with your hand, then put them to ye fire again for half an hour more set them in a very hot Oven & bake them one hour Mrs Phillot
Szathmary Culinary Manuscripts and Cookbooks
sidebar
