Transcribe
Translate
English cookbook, 1799
Page 128
More information
digital collection
archival collection guide
transcription tips
White Currant Wine - Mr Hobson Two [Barges?] or 6 sieves of white currants will yield 16 gallons of juice to which add 100 lb of lump sugar & 16 gallons of water, the 100 lb of sugar is equal to 8 gallons this [recept?] will of course fill a cask of 40 gallons. 3 lb 2 oz to each gallon of liquor. To fill the Barrel with the remainder of the juice, & then fill it up with pure water disolve isinglass 1 oz in a little of the wine. Lemon Cream - Mrs Cropps Boil a pint of cream with the rind of a large lemon, 8 bitter almonds bruised a little (or a table spoonful of peach water) and let stand till cold Take annother pint of cream sweeten it to your taste & the white of one Egg well beaten, the above ingredients to [lie?] into an earthen pan & whisked 1/2 an hour. Afterwards add 1 oz of Isinglass boiled in a very little water & put it to the cream whilst warm whisk it annother 1/2 hour or till it becomes thick, then put it into a mould & let it stand all night
Saving...
prev
next
White Currant Wine - Mr Hobson Two [Barges?] or 6 sieves of white currants will yield 16 gallons of juice to which add 100 lb of lump sugar & 16 gallons of water, the 100 lb of sugar is equal to 8 gallons this [recept?] will of course fill a cask of 40 gallons. 3 lb 2 oz to each gallon of liquor. To fill the Barrel with the remainder of the juice, & then fill it up with pure water disolve isinglass 1 oz in a little of the wine. Lemon Cream - Mrs Cropps Boil a pint of cream with the rind of a large lemon, 8 bitter almonds bruised a little (or a table spoonful of peach water) and let stand till cold Take annother pint of cream sweeten it to your taste & the white of one Egg well beaten, the above ingredients to [lie?] into an earthen pan & whisked 1/2 an hour. Afterwards add 1 oz of Isinglass boiled in a very little water & put it to the cream whilst warm whisk it annother 1/2 hour or till it becomes thick, then put it into a mould & let it stand all night
Szathmary Culinary Manuscripts and Cookbooks
sidebar
