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English cookbook, 1799
Page 265
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Puff Paste Take as much flour as you think you will be likely to want for your pastry and squeze the juice of half a Lemon, into the flour & make it into a stiff paste, with cold water & to a pound of paste you must have near a pound of Butter, roll the paste out thin and squeze the Butter in a Cloth to get out the water, as much as you can, stiff Butter is the best for pastry then stick your butter in bits on the paste, all the butter you have to put in, then dredge it all with flour & beat it with your hand, turn in the ends double it & roll it out, & repeat the same for two or 3 times then lay it in a cold place for an hour, then roll it out again; then take it a way till such times as you want it, & roll it out once or twice before you use it colder it is keept & better, it is best on a cold [play?] & it should be Baked in a quick oven, but not to hot scourch it - To Presve Goldon Pippins - Mrs. Puckering Take a lb of fine sugar with a pint of water, boil it with the white of one Egg and skim it well, put into it a lb of Pippins pared & cored if pared cut in halfs let them boil with a continually froth, till they are tender & clear as you wish them, then take out the apples but the face of two Lemons, a little peel cut like Threads throw over the apples, Boil down the syrup till it is rich then pour over the apples when cold you must stew them the day before you want them to use - they will keep for months - June 21 - 1839
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Puff Paste Take as much flour as you think you will be likely to want for your pastry and squeze the juice of half a Lemon, into the flour & make it into a stiff paste, with cold water & to a pound of paste you must have near a pound of Butter, roll the paste out thin and squeze the Butter in a Cloth to get out the water, as much as you can, stiff Butter is the best for pastry then stick your butter in bits on the paste, all the butter you have to put in, then dredge it all with flour & beat it with your hand, turn in the ends double it & roll it out, & repeat the same for two or 3 times then lay it in a cold place for an hour, then roll it out again; then take it a way till such times as you want it, & roll it out once or twice before you use it colder it is keept & better, it is best on a cold [play?] & it should be Baked in a quick oven, but not to hot scourch it - To Presve Goldon Pippins - Mrs. Puckering Take a lb of fine sugar with a pint of water, boil it with the white of one Egg and skim it well, put into it a lb of Pippins pared & cored if pared cut in halfs let them boil with a continually froth, till they are tender & clear as you wish them, then take out the apples but the face of two Lemons, a little peel cut like Threads throw over the apples, Boil down the syrup till it is rich then pour over the apples when cold you must stew them the day before you want them to use - they will keep for months - June 21 - 1839
Szathmary Culinary Manuscripts and Cookbooks
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