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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 110
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110 To preserve pineapples - Prepare a syrup of sugar, crystallize the sugar, Cut slices of pine apple not too thin; boil them for five minutes not more then drain off the sugar & let the pine apple stand for two days then again boil the sugar & let the pine apple boil for two minutes repeat that again & then it is ready for use - [Pittour?] Nov 1857 - Weight for weight sugar & fruit - Gooseberry Cream Pick and boil green gooseberries with a little water until tender, strain them through a sieve - rub them through the sieve then add to the pulp of the gooseberries a packet of dissolved gelatin and about a tea cupfull of cream sweetened to taste with powdered sugar Mix all together and put it into a shape to set - From Mrs [Hill?] [illegible] 1852 To make [Bainards?] of Macaroni Boil half a lb of macaroni put it on in boiling water with a bit of
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110 To preserve pineapples - Prepare a syrup of sugar, crystallize the sugar, Cut slices of pine apple not too thin; boil them for five minutes not more then drain off the sugar & let the pine apple stand for two days then again boil the sugar & let the pine apple boil for two minutes repeat that again & then it is ready for use - [Pittour?] Nov 1857 - Weight for weight sugar & fruit - Gooseberry Cream Pick and boil green gooseberries with a little water until tender, strain them through a sieve - rub them through the sieve then add to the pulp of the gooseberries a packet of dissolved gelatin and about a tea cupfull of cream sweetened to taste with powdered sugar Mix all together and put it into a shape to set - From Mrs [Hill?] [illegible] 1852 To make [Bainards?] of Macaroni Boil half a lb of macaroni put it on in boiling water with a bit of
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