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Ann Kenwrick cookbook, 1770
Page 31
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31 Codin Cream. Take a bout half a pint of the pulphs of Codlins put it to a Quarter of a pound of fine Sugar, a little Rosewater, mix Them together, and take a Quart of thick Cream, Stirr it in the Cream by a Spoonfull or 2 at a time till it be well mixt Together, Serve it.__________ To Green Codlins. ... Take right Codlins put them over a Soft fire, Codle them till They will peel, then put them in a gain and cover them over with vine leaves, make a Brass Skillet of Water boile, take Them of the fire, and let them Green leasurally, and when they are very Green take them out and use them for Tarts or Creams Cut out their Cores, and use fine Sugar or else they will not look clear Pippin Cream. ... Pare and Core 12 pippins, cut them into Pieces and put them into a Skillet with White Wine, Sugar, and a race of Ginger a little Lemon peel cut Small, Stirr them together till the Apples be Tender, then boile a Quart of Cream with Nutmegg, and put It into a Dish, Stirr them well till they be cold, and mix the Pippins and cream together, as thick as you would have it, Serve it. Pippin Cream. .... Take 2 Pippins, Slice them into So much Clarret as will cover Them, then put in a Stick of Cinamon, and a littel Ginger Slic'd Thin then take a Quart of Cream, boile it with a little Mace, and a Nuttmegg, thicken it with the yolks of 3 Eggs, and when the Cream and Pippins are cold, mix them together with fine Sugar Serve it._._._._._._._ Pippin Cream all the Yeare. Bake 12 Pippins in an Oven then take the pulph and put into a Dish, with 2 Spoonfull of Rosewater, and a Quarter of a Pound of Sugar, then boile a Quart of Cream with the Yolks of 2 Eggs beaten let it not Crudle, and when you take it of the Fire put in the pippins and Stirr it together, and put it through a Strainer. Sweeten it to your tast, if it's not Sweet enough._._ Grape Cream. ..... Take a pint of Pippin Water and a pound of white Grapes, Stones them, and put them in the Pippin water, with 3
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31 Codin Cream. Take a bout half a pint of the pulphs of Codlins put it to a Quarter of a pound of fine Sugar, a little Rosewater, mix Them together, and take a Quart of thick Cream, Stirr it in the Cream by a Spoonfull or 2 at a time till it be well mixt Together, Serve it.__________ To Green Codlins. ... Take right Codlins put them over a Soft fire, Codle them till They will peel, then put them in a gain and cover them over with vine leaves, make a Brass Skillet of Water boile, take Them of the fire, and let them Green leasurally, and when they are very Green take them out and use them for Tarts or Creams Cut out their Cores, and use fine Sugar or else they will not look clear Pippin Cream. ... Pare and Core 12 pippins, cut them into Pieces and put them into a Skillet with White Wine, Sugar, and a race of Ginger a little Lemon peel cut Small, Stirr them together till the Apples be Tender, then boile a Quart of Cream with Nutmegg, and put It into a Dish, Stirr them well till they be cold, and mix the Pippins and cream together, as thick as you would have it, Serve it. Pippin Cream. .... Take 2 Pippins, Slice them into So much Clarret as will cover Them, then put in a Stick of Cinamon, and a littel Ginger Slic'd Thin then take a Quart of Cream, boile it with a little Mace, and a Nuttmegg, thicken it with the yolks of 3 Eggs, and when the Cream and Pippins are cold, mix them together with fine Sugar Serve it._._._._._._._ Pippin Cream all the Yeare. Bake 12 Pippins in an Oven then take the pulph and put into a Dish, with 2 Spoonfull of Rosewater, and a Quarter of a Pound of Sugar, then boile a Quart of Cream with the Yolks of 2 Eggs beaten let it not Crudle, and when you take it of the Fire put in the pippins and Stirr it together, and put it through a Strainer. Sweeten it to your tast, if it's not Sweet enough._._ Grape Cream. ..... Take a pint of Pippin Water and a pound of white Grapes, Stones them, and put them in the Pippin water, with 3
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