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Willis Family recipe book, 1833-1861
Page 60
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Orange Biscuits Mrs. Hopkinson Seville oranges boiled very gently in soft water; the water to be changed several times till the bitterness is much taken out & they are extremely tender - Take off the rinds which only are used, weigh them & take twice their weight in fine loaf sugar. pound the orange peel, first alone and then with the sugar till quite smooth paste & spread it very thin on sheets of white paper & let it stand till next day - cut them with a tin cutter & turn them with a broad knife & let them remain till dry - Mar 1851 To preserve Rhubarb - Miss Adams Cut the Rhubarb in pieces about the length of a finger and lay them on a large dish - To one pound of Rhubarb take one pound of powdered sugar and sprinkle over it, letting it stand all night - the next day pour the syrup from it, boil it 20 minutes & then add the Rhubarb to the syrup, & let it boil 20 min longer -
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Orange Biscuits Mrs. Hopkinson Seville oranges boiled very gently in soft water; the water to be changed several times till the bitterness is much taken out & they are extremely tender - Take off the rinds which only are used, weigh them & take twice their weight in fine loaf sugar. pound the orange peel, first alone and then with the sugar till quite smooth paste & spread it very thin on sheets of white paper & let it stand till next day - cut them with a tin cutter & turn them with a broad knife & let them remain till dry - Mar 1851 To preserve Rhubarb - Miss Adams Cut the Rhubarb in pieces about the length of a finger and lay them on a large dish - To one pound of Rhubarb take one pound of powdered sugar and sprinkle over it, letting it stand all night - the next day pour the syrup from it, boil it 20 minutes & then add the Rhubarb to the syrup, & let it boil 20 min longer -
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