Transcribe
Translate
English cookbook, 1799
Page 113
More information
digital collection
archival collection guide
transcription tips
French Apples or Normandy Pippins To one pound of the apples add 6 oz of lump sugar & 1 Quart of water put them in a saucepan & allow them to simmer by a slow Fire 2 or 3 hours, they are not wholesome with out being preserved Patties Royal Mrs [Hutton Clifton?] Take 3 table spoonfull of flower mix it - mix it with half a pint of new milk then add the peel of a lemon and a little cinnamon boild in the milk strain it off, mix you paste in a stewpan then boil it stiff - put in one ounce of butter & 5 Eggs putting them in one at a time then drop them in baking sheets a bout the size of a walnut bake them in a slow oven when done glaze them over with sugar. Lemon Cheesecakes Mix four ounces of sifted lump sugar & four oz of Butter, gently melt it, then add the yolks of two Eggs and the white of one, the rind of three lemons shred very fine the juice of one & half a savoy Biscuit some Blanched almonds pounded with a little orange flower water, & a good spoonful of Brandy; mix very will & bake in a light paste. When your cheesecakes are baked beat up to a very light froth white of Eggs. according to the number you [illegible] have made - lay the froth on a sieve as you beat it afterwards put it lightly on the top of your
Saving...
prev
next
French Apples or Normandy Pippins To one pound of the apples add 6 oz of lump sugar & 1 Quart of water put them in a saucepan & allow them to simmer by a slow Fire 2 or 3 hours, they are not wholesome with out being preserved Patties Royal Mrs [Hutton Clifton?] Take 3 table spoonfull of flower mix it - mix it with half a pint of new milk then add the peel of a lemon and a little cinnamon boild in the milk strain it off, mix you paste in a stewpan then boil it stiff - put in one ounce of butter & 5 Eggs putting them in one at a time then drop them in baking sheets a bout the size of a walnut bake them in a slow oven when done glaze them over with sugar. Lemon Cheesecakes Mix four ounces of sifted lump sugar & four oz of Butter, gently melt it, then add the yolks of two Eggs and the white of one, the rind of three lemons shred very fine the juice of one & half a savoy Biscuit some Blanched almonds pounded with a little orange flower water, & a good spoonful of Brandy; mix very will & bake in a light paste. When your cheesecakes are baked beat up to a very light froth white of Eggs. according to the number you [illegible] have made - lay the froth on a sieve as you beat it afterwards put it lightly on the top of your
Szathmary Culinary Manuscripts and Cookbooks
sidebar
