Transcribe
Translate
English cookbook, 1799
Page 200
More information
digital collection
archival collection guide
transcription tips
To preserve a pine apple whole - Mrs Oliver Take your pine not to ripe, prick it with a pin in your pine, let it simmer over the fire till your fruit is a little tender take it out of the water, & put it into cold water, take some refined sugar boil it to a thick syrup, take care it is clean skimed let it stand till cold, then pour it over your pine, put it in a glass & tye it down with bladders - Ham Toast - Miss M. ALLegd Chop small two spoonfuls of nice ham, which has been boiled, add two spoonfuls of veal gravey, a few Bread crumbs & a table spoon ful of Cream, put it all into a stew pan and beat it well have ready a toast buttered spread the a bove upon it, strew a few bread crumbs and chopped Parcely over it, and brown it over with a Salamander - Apple Snow Take twelve large Baking apples bake them upon a tin sheet, when tender take the pips free from seeds &c put into a Bason with the whites of three Eggs add orange water & grated Lemon peel whisk all to a froth half an Hour - then put it on your dish & strew comfits over it This must be made the day before it is used
Saving...
prev
next
To preserve a pine apple whole - Mrs Oliver Take your pine not to ripe, prick it with a pin in your pine, let it simmer over the fire till your fruit is a little tender take it out of the water, & put it into cold water, take some refined sugar boil it to a thick syrup, take care it is clean skimed let it stand till cold, then pour it over your pine, put it in a glass & tye it down with bladders - Ham Toast - Miss M. ALLegd Chop small two spoonfuls of nice ham, which has been boiled, add two spoonfuls of veal gravey, a few Bread crumbs & a table spoon ful of Cream, put it all into a stew pan and beat it well have ready a toast buttered spread the a bove upon it, strew a few bread crumbs and chopped Parcely over it, and brown it over with a Salamander - Apple Snow Take twelve large Baking apples bake them upon a tin sheet, when tender take the pips free from seeds &c put into a Bason with the whites of three Eggs add orange water & grated Lemon peel whisk all to a froth half an Hour - then put it on your dish & strew comfits over it This must be made the day before it is used
Szathmary Culinary Manuscripts and Cookbooks
sidebar
