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English cookbook, 1799
Page 327
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Rics cheese cakes Eight Yolks of Eggs, half a pound of the best loaf sugar, ditto of ground rice, Do of fresh butter oiled and cooled, an ounce & half of bitter Almonds lemon or orange peel grated - Mix all well together and put in the butter before they are put into the oven - Castle Puddings The weight of Two eggs in the shell, of sugar & butter and Flour, set the butter before the fire till half melted, then beat it to a cream, pound the sugar fine and beat the eggs well, mix altogether with a little lemon peel, butter the cup & fill them half full, half an hour bakes them in a cool oven. Siberian Crub Jelly To four quarts of Apples (not pared) puts three pints of water, set them on the Fire in a brass Pan & let them stew till quite soft, then put the whole into a hair sieve, & gently press the juice out, and to every pint add a pound of loaf sugar, let it boil three quarters of an hour, & to be well skimmed whilst boiling, then put into moulds or cups -
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Rics cheese cakes Eight Yolks of Eggs, half a pound of the best loaf sugar, ditto of ground rice, Do of fresh butter oiled and cooled, an ounce & half of bitter Almonds lemon or orange peel grated - Mix all well together and put in the butter before they are put into the oven - Castle Puddings The weight of Two eggs in the shell, of sugar & butter and Flour, set the butter before the fire till half melted, then beat it to a cream, pound the sugar fine and beat the eggs well, mix altogether with a little lemon peel, butter the cup & fill them half full, half an hour bakes them in a cool oven. Siberian Crub Jelly To four quarts of Apples (not pared) puts three pints of water, set them on the Fire in a brass Pan & let them stew till quite soft, then put the whole into a hair sieve, & gently press the juice out, and to every pint add a pound of loaf sugar, let it boil three quarters of an hour, & to be well skimmed whilst boiling, then put into moulds or cups -
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