Transcribe
Translate
Carr family cookbook, 1741-1753
Page 25
More information
digital collection
archival collection guide
transcription tips
59 Lemmon Cream Steep the peal of three lemons in a poring of fair water yn put to it half as much rose water ye juce of 3 lemons and 1 yolk and 3 whits of eggs as much double refined suggar as will sweeten it to yor tast & stir it well together & strain it through a sive or muslin, yn sett it on a quick fire and stir it constantly one way till it be as thick as cream or thicker, when it's cold put it in glases. To Make Almond Cake [Pheen?] Take half a pound of almond blanch them and beat them very fine with orange flower water then take half a pound of Dublin fine suggar, half pound butter, four eggs, half the whits taken out. beat very well. To Make Ratifee Take a gallon of brandy & put to it a pound of biter almonds blanched and cut fine one pound
Saving...
prev
next
59 Lemmon Cream Steep the peal of three lemons in a poring of fair water yn put to it half as much rose water ye juce of 3 lemons and 1 yolk and 3 whits of eggs as much double refined suggar as will sweeten it to yor tast & stir it well together & strain it through a sive or muslin, yn sett it on a quick fire and stir it constantly one way till it be as thick as cream or thicker, when it's cold put it in glases. To Make Almond Cake [Pheen?] Take half a pound of almond blanch them and beat them very fine with orange flower water then take half a pound of Dublin fine suggar, half pound butter, four eggs, half the whits taken out. beat very well. To Make Ratifee Take a gallon of brandy & put to it a pound of biter almonds blanched and cut fine one pound
Szathmary Culinary Manuscripts and Cookbooks
sidebar
