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English cookbook, 1750-1780
Page 123
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boil them till they are tender & clear, then take your Apples out of the sirrup, squeese in the juice of two Lemmons, & put in a little peel cut like threads, boil the sirrup till it Jellys then pour it on your Apples, & serve them up. To freese any sorts of Ice. let your Ice be beat very small, then strow in several handfulls of Salt, put some straw at the bottom of the Tub or Paile you design to freese in, then lay some Ice over it, strow on a handful of Salt, then fix your moulds, & cover them with Ice, strow a handfull of Salt on the Top & cover it with a Cloth, in three or four hours they will be froze enough. when you want to take them out have ready a pan of boiling Water, just dip them in, & turn them on your Glasses.
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boil them till they are tender & clear, then take your Apples out of the sirrup, squeese in the juice of two Lemmons, & put in a little peel cut like threads, boil the sirrup till it Jellys then pour it on your Apples, & serve them up. To freese any sorts of Ice. let your Ice be beat very small, then strow in several handfulls of Salt, put some straw at the bottom of the Tub or Paile you design to freese in, then lay some Ice over it, strow on a handful of Salt, then fix your moulds, & cover them with Ice, strow a handfull of Salt on the Top & cover it with a Cloth, in three or four hours they will be froze enough. when you want to take them out have ready a pan of boiling Water, just dip them in, & turn them on your Glasses.
Szathmary Culinary Manuscripts and Cookbooks
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