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English cookbook, 1799
Page 217
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half an hour before serving - If the meat have been dressed before a little broth will be better than water but the curry is richer when made of fresh meat Velvet Cream - Approved 1 & a quarter ounce of Isinglass, dissolved in half a Pint of Raisin Wine sweeten to your taste, simmer it gently till quite dissolved, strain it, & let stand till nearly cold, then stir in a Pint of good Cream, wet your mould in cold Water, & let it stand all night - Spunge Cake Mrs Anderson Take 6 Eggs the weight of fine sifted sugar, and as much flower as is equal to the weight of four Eggs Break the Eggs into a Stew pan add the sugar and the rind of a Lemon grated, put the pan in a Bowl that has a little warm water in whisk them 20 Minutes, then add the flower and the juice of a Lemon Orange Spunge Mrs Anderson 1 ounce of Isinglass dissolved in a Gill of water, the juice of 4 oranges & one Lemon sweetened to your taste, when the Isinglass is nearly cold put the juice to it, whisk it up in a large bowl till it turn thick -
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half an hour before serving - If the meat have been dressed before a little broth will be better than water but the curry is richer when made of fresh meat Velvet Cream - Approved 1 & a quarter ounce of Isinglass, dissolved in half a Pint of Raisin Wine sweeten to your taste, simmer it gently till quite dissolved, strain it, & let stand till nearly cold, then stir in a Pint of good Cream, wet your mould in cold Water, & let it stand all night - Spunge Cake Mrs Anderson Take 6 Eggs the weight of fine sifted sugar, and as much flower as is equal to the weight of four Eggs Break the Eggs into a Stew pan add the sugar and the rind of a Lemon grated, put the pan in a Bowl that has a little warm water in whisk them 20 Minutes, then add the flower and the juice of a Lemon Orange Spunge Mrs Anderson 1 ounce of Isinglass dissolved in a Gill of water, the juice of 4 oranges & one Lemon sweetened to your taste, when the Isinglass is nearly cold put the juice to it, whisk it up in a large bowl till it turn thick -
Szathmary Culinary Manuscripts and Cookbooks
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