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English cookbook, 1770-1790
Recipe 76-78
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76. Gascoins Powder Two oz: Pearl 1 oz Corral, half an oz Crabs Eyes of Crabs claws 4 oz: half an oz: of white amber half an oz: hartshorn, to make it up 14 Adders Skins steept in 3 Quarts of Spring water for 12 hours, till they are a stiff jelly sauce the qu:ty of a pint while tis warm hang a bag of Safron in it till tis of a deep Colour, mix your Things well & dry 'em in Balls W:th this Liquor 77. A Cooling Julep A pint of Clear French Barley water & 6 spoonfulls of [reale?][ocale?] Rhenish wine, one Spoonfull of Juice of Lemmon a little Red rose water, sweeten it w:th Syrrup of Violets or mulberrys 78. Veal Glew for Soop A leg of veal & cut the fat off & make very strong broth of it, strain it through a sieve into a flat broad pan, set it over a chaffing dish of coals, keep it stirring [illegible] it neither burns nor boyls, let it stand thus for at least ___ hours, set it by in the pan for 2 or 3 Days Scrapeing the fat off, & put the clear jelly into a clean pan & set it to a pot of water, w:ch must by kept boyling over a Charchoalfire, w:n you find, by laying some to cool, if it cuts like soft cheese 'tis done, put it into little pans till tis quite cold, then you may take it out & wrap it in Flannen, & afterwards in Dry paper, It will keep many years
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76. Gascoins Powder Two oz: Pearl 1 oz Corral, half an oz Crabs Eyes of Crabs claws 4 oz: half an oz: of white amber half an oz: hartshorn, to make it up 14 Adders Skins steept in 3 Quarts of Spring water for 12 hours, till they are a stiff jelly sauce the qu:ty of a pint while tis warm hang a bag of Safron in it till tis of a deep Colour, mix your Things well & dry 'em in Balls W:th this Liquor 77. A Cooling Julep A pint of Clear French Barley water & 6 spoonfulls of [reale?][ocale?] Rhenish wine, one Spoonfull of Juice of Lemmon a little Red rose water, sweeten it w:th Syrrup of Violets or mulberrys 78. Veal Glew for Soop A leg of veal & cut the fat off & make very strong broth of it, strain it through a sieve into a flat broad pan, set it over a chaffing dish of coals, keep it stirring [illegible] it neither burns nor boyls, let it stand thus for at least ___ hours, set it by in the pan for 2 or 3 Days Scrapeing the fat off, & put the clear jelly into a clean pan & set it to a pot of water, w:ch must by kept boyling over a Charchoalfire, w:n you find, by laying some to cool, if it cuts like soft cheese 'tis done, put it into little pans till tis quite cold, then you may take it out & wrap it in Flannen, & afterwards in Dry paper, It will keep many years
Szathmary Culinary Manuscripts and Cookbooks
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