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Willis Family recipe book, 1833-1861
Page 32
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To pickle walnuts Steep them in salt & water 9 days changing the water & turning the nuts occasionally - dry them in the sun till they become black - put them in a Jar with enough vinegar to cover them & tie them down 2 months then pour the vinegar off, & boil it up with allspice - long & short pepper Horseradish long & common ginger & pour it boiling hot over the nuts - Hassell, Housekeeper Oct 1845 - Permanent Cheese Cake - 1 lb Butter washed from the salt, 1 lb fine sugar, 6 Eggs the rind of 2 Lemons grated and the juice, put them all into a Stew pan over a slow fire, stirring it gently till it is the thickness of cream pour it into Jars & cover it with Brandy paper - it will keep for years - Meadows Housekeeper Nov 1846 - Common Cheese Cake Rub the Curd from 2 quarts of new milk thro' a sieve with 2 oz Butter 2 oz Loaf sugar 2 oz currants & 2 Eggs - the rind of half a lemon & a little Nutmeg grated - half a glass of Brandy a great improvement - The curd should be well drained -
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To pickle walnuts Steep them in salt & water 9 days changing the water & turning the nuts occasionally - dry them in the sun till they become black - put them in a Jar with enough vinegar to cover them & tie them down 2 months then pour the vinegar off, & boil it up with allspice - long & short pepper Horseradish long & common ginger & pour it boiling hot over the nuts - Hassell, Housekeeper Oct 1845 - Permanent Cheese Cake - 1 lb Butter washed from the salt, 1 lb fine sugar, 6 Eggs the rind of 2 Lemons grated and the juice, put them all into a Stew pan over a slow fire, stirring it gently till it is the thickness of cream pour it into Jars & cover it with Brandy paper - it will keep for years - Meadows Housekeeper Nov 1846 - Common Cheese Cake Rub the Curd from 2 quarts of new milk thro' a sieve with 2 oz Butter 2 oz Loaf sugar 2 oz currants & 2 Eggs - the rind of half a lemon & a little Nutmeg grated - half a glass of Brandy a great improvement - The curd should be well drained -
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