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English cookbook, 1799
Page 218
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[Tenet?] Soup - Mrs. Anderson 1 quart of good veal Grave 1 pint of Cream six yolks well beat - stirred gently into the cream, take a good hanful sarrel, to be cut very fine, coddled in clarified butter turn it on the top of a sive to take out the greace, then put it in the Soup - cyanne pepper a little Salt, & two peice of sugar Gauffers Mrs. Anderson 2 Eggs the weights if flour and Butter beat the Eggs well melt the Butter and mix with the Eggs shake in the flour add a Tea cupfull of Cream - one Teaspoonful of yeast Cherry Jelly - Mrs Anderson 1 Gill of Syrup, 1 ounce of Isinglass dissolved in water and half a wine Glass of Brandy Mix them all together and mould it - Thery Cream if for a change add a half a gill of Cream - Macaroni to boil 2 or 3 hours gently untill it is tender -
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[Tenet?] Soup - Mrs. Anderson 1 quart of good veal Grave 1 pint of Cream six yolks well beat - stirred gently into the cream, take a good hanful sarrel, to be cut very fine, coddled in clarified butter turn it on the top of a sive to take out the greace, then put it in the Soup - cyanne pepper a little Salt, & two peice of sugar Gauffers Mrs. Anderson 2 Eggs the weights if flour and Butter beat the Eggs well melt the Butter and mix with the Eggs shake in the flour add a Tea cupfull of Cream - one Teaspoonful of yeast Cherry Jelly - Mrs Anderson 1 Gill of Syrup, 1 ounce of Isinglass dissolved in water and half a wine Glass of Brandy Mix them all together and mould it - Thery Cream if for a change add a half a gill of Cream - Macaroni to boil 2 or 3 hours gently untill it is tender -
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