Transcribe
Translate
English cookbook, 1799
Page 263
More information
digital collection
archival collection guide
transcription tips
Icing for a large cake 3 lb of refined sugar put through a Lawn seive disolved 1/2 an oz of Isinglass in 1 gill of water then strain the liquor into a basin, add the sugar by degrees (leave a little of the Isinglass to smooth the Icing after you have laid it on) pound 3 Tablespoonfulls of starch & a tinge of powder blue, before these are added beat the above one hour do not make it too thin, lay it on when the cake is near cold it will dry without the fire Stewed Beef Take a bout 8 lb of Brisket of Beef and stew it till tender, in as much water as will cover it, when sufficiently tender take out the bones, & carefully skim off the fat, take a pint of liquor, put to it the third of a pint of red port wine, a little walnut or mushroom Ketchup & some salt, tied up in a bit of muslin some whole pepper & Mace, stew it all together for a short time have ready some carrots & turnips boiled tender, cut in the form of dice, stew them on the Beef, putting a few into the dish, Truffles & morels to be added, then send it hot upon the Table
Saving...
prev
next
Icing for a large cake 3 lb of refined sugar put through a Lawn seive disolved 1/2 an oz of Isinglass in 1 gill of water then strain the liquor into a basin, add the sugar by degrees (leave a little of the Isinglass to smooth the Icing after you have laid it on) pound 3 Tablespoonfulls of starch & a tinge of powder blue, before these are added beat the above one hour do not make it too thin, lay it on when the cake is near cold it will dry without the fire Stewed Beef Take a bout 8 lb of Brisket of Beef and stew it till tender, in as much water as will cover it, when sufficiently tender take out the bones, & carefully skim off the fat, take a pint of liquor, put to it the third of a pint of red port wine, a little walnut or mushroom Ketchup & some salt, tied up in a bit of muslin some whole pepper & Mace, stew it all together for a short time have ready some carrots & turnips boiled tender, cut in the form of dice, stew them on the Beef, putting a few into the dish, Truffles & morels to be added, then send it hot upon the Table
Szathmary Culinary Manuscripts and Cookbooks
sidebar
