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English cookbook, 1799
Page 190
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To preserve Lemons red Take 12 lemons, rasp them on the outside cut a bitt out of the top the size of 6d & take out the pulp, put the lemons into cold water & let them boil changing the water till the bitterness is off, & they are quite tender, drane them, & put them in a jar with 2 quarts of cold water, & 4 large spoonsful of the colouring let them stand a day then put to the liquor 4 lb of loaf sugar, boil it clear, & let it cool then put the lemons in & boil them clear. The Colouring Cochineal, cream of tartar, & alum, each 1/2 an oz, pound them fine, & boil them in 2 thirds of a pint of water till half is [illegible], strain it through muslin Stone Cream, Miss M.A. [Loged?] Squeese the juice of a large Lemon, into a dish & grate the rind then lay upon it preserve apricots, or plumbs, have ready a pint of cream with half an ounce of Isinglass disolved in it sweeten it to your taste, & let it be very cold, before you poor it on your sweetmeat, garnish the top with colored sweetmeats or sugar. Lemon Cream Mrs L Hartley A pint of cream boiled with two eggs well beat thicken it over the fire like a custard (not to boil) pour it out of your pan & stir it all one way till it be cold the juice of 1 1/2 lemons strain it & boil it with fine loaf sugar to a surrup put it boiling hot to the cream stiring it again all one way till cold put it in glasses or in a glass basin
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To preserve Lemons red Take 12 lemons, rasp them on the outside cut a bitt out of the top the size of 6d & take out the pulp, put the lemons into cold water & let them boil changing the water till the bitterness is off, & they are quite tender, drane them, & put them in a jar with 2 quarts of cold water, & 4 large spoonsful of the colouring let them stand a day then put to the liquor 4 lb of loaf sugar, boil it clear, & let it cool then put the lemons in & boil them clear. The Colouring Cochineal, cream of tartar, & alum, each 1/2 an oz, pound them fine, & boil them in 2 thirds of a pint of water till half is [illegible], strain it through muslin Stone Cream, Miss M.A. [Loged?] Squeese the juice of a large Lemon, into a dish & grate the rind then lay upon it preserve apricots, or plumbs, have ready a pint of cream with half an ounce of Isinglass disolved in it sweeten it to your taste, & let it be very cold, before you poor it on your sweetmeat, garnish the top with colored sweetmeats or sugar. Lemon Cream Mrs L Hartley A pint of cream boiled with two eggs well beat thicken it over the fire like a custard (not to boil) pour it out of your pan & stir it all one way till it be cold the juice of 1 1/2 lemons strain it & boil it with fine loaf sugar to a surrup put it boiling hot to the cream stiring it again all one way till cold put it in glasses or in a glass basin
Szathmary Culinary Manuscripts and Cookbooks
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