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Margaret Dyson Holland cookbook, 1834
Page 47
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Syllabub. (113) Mix a pint of thick cream, half a pound of lump Sugar, three quarters of a pint of Sweet wine in a deep earthen pot, add to it the grated rind and juice of two lemons Whisk it one way twenty minutes and then put it into glasses. - Jeloet Cream . (114) Put into a Saucepan over the fire an ounce of Isinglass and a breakfast cup full of white wine, and Sugar to your taste which must previously be rubbed on the rind of a fine lemon; add the juice of the lemon also When this is boiled and the Isinglass dissolved Strain it carefully and just put to it a pint of cream. Stir it well together but it requires no boiling after this is added put it into a mould.- Lemon Cream (115) Take Six lemons, pare them and lay the peel two hours in a pint of cold water, then put the juice of the Six lemons to it and Strain it from the peel and kernals, Add half a pound of Sugar, the whites of Six eggs and the yolks of three. Set it on the fire till it be thick enough to put into cups -
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Syllabub. (113) Mix a pint of thick cream, half a pound of lump Sugar, three quarters of a pint of Sweet wine in a deep earthen pot, add to it the grated rind and juice of two lemons Whisk it one way twenty minutes and then put it into glasses. - Jeloet Cream . (114) Put into a Saucepan over the fire an ounce of Isinglass and a breakfast cup full of white wine, and Sugar to your taste which must previously be rubbed on the rind of a fine lemon; add the juice of the lemon also When this is boiled and the Isinglass dissolved Strain it carefully and just put to it a pint of cream. Stir it well together but it requires no boiling after this is added put it into a mould.- Lemon Cream (115) Take Six lemons, pare them and lay the peel two hours in a pint of cold water, then put the juice of the Six lemons to it and Strain it from the peel and kernals, Add half a pound of Sugar, the whites of Six eggs and the yolks of three. Set it on the fire till it be thick enough to put into cups -
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