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English cookbook, 1770-1790
Recipe 27-28
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27. Lemmon Cream Take 6 Whites & two Yolks of Eggs, beat em very well with a Spoonfull of Orange Flower Water, but 3 hours before you beat your Eggs, pare the Peels from 4 Lemmons as thin as you can, & put it into half a pin of Fair Water, bruise the peels, till the water taste well of its then take out the Peel & put in the Juice of the Lemmons, & the Eggs that were beat, stir it well together, & sweeten it with half a pound of fine sugar, then strain it into your Skillet, & set it on the fire, till it is as thick as good Cream, take it off stir it till Cold 28. To preserve Cherrys Take a pound of fair Cherry's, new gathered, & as much Sugar & as you stone'em, strew Sugar on them, mix red & white Currans & put the liquor to 'em, let 'em boyl till they are tender, & a good Colour Then lay 'em in a Cullinder, & when they are cold almoste, put 'em in Glafses & pour the Jelly on them
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27. Lemmon Cream Take 6 Whites & two Yolks of Eggs, beat em very well with a Spoonfull of Orange Flower Water, but 3 hours before you beat your Eggs, pare the Peels from 4 Lemmons as thin as you can, & put it into half a pin of Fair Water, bruise the peels, till the water taste well of its then take out the Peel & put in the Juice of the Lemmons, & the Eggs that were beat, stir it well together, & sweeten it with half a pound of fine sugar, then strain it into your Skillet, & set it on the fire, till it is as thick as good Cream, take it off stir it till Cold 28. To preserve Cherrys Take a pound of fair Cherry's, new gathered, & as much Sugar & as you stone'em, strew Sugar on them, mix red & white Currans & put the liquor to 'em, let 'em boyl till they are tender, & a good Colour Then lay 'em in a Cullinder, & when they are cold almoste, put 'em in Glafses & pour the Jelly on them
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