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English cookbook, 1799
Page 150
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To Make Green Gooseberry Cakes Scald the gooseberries strain the pulp through a seive. To one pound of the pulp add one pound of fine Loaf sugar, sifted, and the whites of two Eggs beat all together for one hour with a large wooden spoon, till it is quite light then drop it with a Teaspoon upon writing paper to dry in a very moderate heat - Barberrys & Raspberrys cakes are made the same way but jug them first & take off the clear juice before you put them through a seive to take the pulps - answers well for gooseberries. To make Cocks-Combs of tripe Take lean tripe, & pare away the fleshy part leaving only the Horny part about the thickness of a Cock's Comb; then with a jagging Iron, cut peices out of it in the shape of Cock's-Combs
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To Make Green Gooseberry Cakes Scald the gooseberries strain the pulp through a seive. To one pound of the pulp add one pound of fine Loaf sugar, sifted, and the whites of two Eggs beat all together for one hour with a large wooden spoon, till it is quite light then drop it with a Teaspoon upon writing paper to dry in a very moderate heat - Barberrys & Raspberrys cakes are made the same way but jug them first & take off the clear juice before you put them through a seive to take the pulps - answers well for gooseberries. To make Cocks-Combs of tripe Take lean tripe, & pare away the fleshy part leaving only the Horny part about the thickness of a Cock's Comb; then with a jagging Iron, cut peices out of it in the shape of Cock's-Combs
Szathmary Culinary Manuscripts and Cookbooks
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