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English cookbook, ca. 1850-1870
Page 47
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47 Spanish Custards 1/2 oz. of isinglass. Put it on the fire to dissolve in a little milk and water - put thick cream to the isinglass, leaving sauce to mix with 2 dessert spoonfuls of ground rice. When it has boiled, strain it off, and add the cream and rice you left out - Give a boil to the whole, and when nearly cold put into cups, wet with water, that the custards may turn out easily - Serve with sweet cream - a little Jam, (especially Apricot) placed on the top of each custard will be an improvement - Flavour with vanilla - 1\2 a pint of cream, 2 dessert spoonfuls of ground rice, & 1/2 an oz of isinglass will make nine cups - Extra cream for pouring over all, as you think best -
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47 Spanish Custards 1/2 oz. of isinglass. Put it on the fire to dissolve in a little milk and water - put thick cream to the isinglass, leaving sauce to mix with 2 dessert spoonfuls of ground rice. When it has boiled, strain it off, and add the cream and rice you left out - Give a boil to the whole, and when nearly cold put into cups, wet with water, that the custards may turn out easily - Serve with sweet cream - a little Jam, (especially Apricot) placed on the top of each custard will be an improvement - Flavour with vanilla - 1\2 a pint of cream, 2 dessert spoonfuls of ground rice, & 1/2 an oz of isinglass will make nine cups - Extra cream for pouring over all, as you think best -
Szathmary Culinary Manuscripts and Cookbooks
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