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English cookbook, 1799
Page 110
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To Green - [6?] 1 quart of water two large handfulls of salt to remain 24 hours, to be taken out of and then laid to drane, to take the strong salt and water & boil it & pour it boiling hot of the fire coverd with green brocoli leaves,. A Citizen Boil six ounces of whole rice in new milk with a bit of cinnamon, lemon peel, 4 bitter almonds blanched & beat very fine when the Rice is tender drain it in a callander till it is pritty dry then sweeten it to your taste, add some rose water mix it together lay it in a dish (deep one) half full lay a ridge of rice a cross the dish pritty high fill the quarters with rich custard but not to cover the ridge which are to be stuck with orange & citron cut in very thin slips, about an inch long sweet almonds blanched and cut in slips to make variety. This is an excellent dish for the middle of a second course & looks very pritty
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To Green - [6?] 1 quart of water two large handfulls of salt to remain 24 hours, to be taken out of and then laid to drane, to take the strong salt and water & boil it & pour it boiling hot of the fire coverd with green brocoli leaves,. A Citizen Boil six ounces of whole rice in new milk with a bit of cinnamon, lemon peel, 4 bitter almonds blanched & beat very fine when the Rice is tender drain it in a callander till it is pritty dry then sweeten it to your taste, add some rose water mix it together lay it in a dish (deep one) half full lay a ridge of rice a cross the dish pritty high fill the quarters with rich custard but not to cover the ridge which are to be stuck with orange & citron cut in very thin slips, about an inch long sweet almonds blanched and cut in slips to make variety. This is an excellent dish for the middle of a second course & looks very pritty
Szathmary Culinary Manuscripts and Cookbooks
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