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English cookbook, 1799
Page 281
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Goosberry Chips - To every pound of codled Goosberrys put through a seive to take out the seeds when cold add equal weights of Loaf sugar sifted which must be stirred gently with the pulp, then run it on a dish, and when sufficiently dry in the sun cut it & pour it in any shape you please the Goosberrys must be full grown & Green, they must be codled in a jar set into water & drained befor pulped Lemon Spunge Boil 2 oz of Isinglass in 1 Pint of water with the rind of a Lemon when near dissolved, add 9 oz of sugar sifted let it remain on the fire a little, strain it into a bowl & when near cold add the juice of 6 Lemons (or China oranges) and whisk it a long time in a cool place till thick & white, put it in a mould & send it to table, or it may be put in a Glass like Ice - Custard Frittice - The 6 yolks of Eggs & 2 whole ones half a tablespoonfuls of Flour a pint of thin cream, sugar, Brandy, orange flower water, mix them well together, & strain it Through a seive, then add a little nutmeg & some grated lemon, Butter a large dish & set it in the oven & bake it, when done let it stand to cool a little then cut them in what shape you like, fry them after drip in Butter, and Glaze them
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Goosberry Chips - To every pound of codled Goosberrys put through a seive to take out the seeds when cold add equal weights of Loaf sugar sifted which must be stirred gently with the pulp, then run it on a dish, and when sufficiently dry in the sun cut it & pour it in any shape you please the Goosberrys must be full grown & Green, they must be codled in a jar set into water & drained befor pulped Lemon Spunge Boil 2 oz of Isinglass in 1 Pint of water with the rind of a Lemon when near dissolved, add 9 oz of sugar sifted let it remain on the fire a little, strain it into a bowl & when near cold add the juice of 6 Lemons (or China oranges) and whisk it a long time in a cool place till thick & white, put it in a mould & send it to table, or it may be put in a Glass like Ice - Custard Frittice - The 6 yolks of Eggs & 2 whole ones half a tablespoonfuls of Flour a pint of thin cream, sugar, Brandy, orange flower water, mix them well together, & strain it Through a seive, then add a little nutmeg & some grated lemon, Butter a large dish & set it in the oven & bake it, when done let it stand to cool a little then cut them in what shape you like, fry them after drip in Butter, and Glaze them
Szathmary Culinary Manuscripts and Cookbooks
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