Transcribe
Translate
Margaret Dyson Holland cookbook, 1834
Page 53
More information
digital collection
archival collection guide
transcription tips
Froth for [Sgeeafulf?] (130) Take the white of six eggs and beat to a froth Separately, then add them to a pint and a half of milk and half a pint of cream a couple of glasses of Sherry and a little lemon peel and Sugar to you taste [Glop?] all together well, as the froth rises take it off and let it drain well on a Sieve, when is just froth rises sever it with a little cream or milk or butter. Gingerbread (131) One pound of butter, two pounds of flour, one pound and a half of treacle, two pounds of coarse Sugar, and rather mace then three ounces of ginger and a quarter of a pound of lemon peels the juice of a lemon Sweet omlet (132) Take four eggs, to each egg put half an ounce of Sugar and some orange flower water, beat the whole well together as you would do a common one, before you send it up roll Some Sweetmeat in it, Shake pounded Sugar over it and glaze it with a hot iron.
Saving...
prev
next
Froth for [Sgeeafulf?] (130) Take the white of six eggs and beat to a froth Separately, then add them to a pint and a half of milk and half a pint of cream a couple of glasses of Sherry and a little lemon peel and Sugar to you taste [Glop?] all together well, as the froth rises take it off and let it drain well on a Sieve, when is just froth rises sever it with a little cream or milk or butter. Gingerbread (131) One pound of butter, two pounds of flour, one pound and a half of treacle, two pounds of coarse Sugar, and rather mace then three ounces of ginger and a quarter of a pound of lemon peels the juice of a lemon Sweet omlet (132) Take four eggs, to each egg put half an ounce of Sugar and some orange flower water, beat the whole well together as you would do a common one, before you send it up roll Some Sweetmeat in it, Shake pounded Sugar over it and glaze it with a hot iron.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
