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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 115
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115 To make cochineal Pound half an oz of cochineal small & put it on the fire with one quart of water - Let it boil for 15 minutes stirring all the time add 1/2 an oz of pounded [illegible] alum & [an?] oz of cream of tartar & let it come to the boil Take it off & shake in [quickly?] half an oz of Salt of tartar strain it through a piece of cloth & bottle when cold Arrowroot biscuits - 1 lb of arrow root 1 lb of flour 1/4 lb of butter sugar to taste - requires much kneading [illegible] August 58 Claret cup To one bottle of claret add one lemon & peel - the peel being cut off very thin & the lemon sliced One glass of Brandy & do sherry - sugar to taste a bottle of soda water, to be added when going to be used. Oct. 1859
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115 To make cochineal Pound half an oz of cochineal small & put it on the fire with one quart of water - Let it boil for 15 minutes stirring all the time add 1/2 an oz of pounded [illegible] alum & [an?] oz of cream of tartar & let it come to the boil Take it off & shake in [quickly?] half an oz of Salt of tartar strain it through a piece of cloth & bottle when cold Arrowroot biscuits - 1 lb of arrow root 1 lb of flour 1/4 lb of butter sugar to taste - requires much kneading [illegible] August 58 Claret cup To one bottle of claret add one lemon & peel - the peel being cut off very thin & the lemon sliced One glass of Brandy & do sherry - sugar to taste a bottle of soda water, to be added when going to be used. Oct. 1859
Szathmary Culinary Manuscripts and Cookbooks
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