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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 183
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Receipt for Persian Cream 183 6 oz prepared lard - 6 oz of oil of roses - 4 drops otto of roses - The lard is put by itself before a slow fire great care must be taken not to let it boil - After the lard is melted the oil of roses is added & well stirred to mix it then drop in the otta of roses The great secret of the preparation is to pour it into a large basin & let it stand till the Persian cream is firm floating on the water then poar it into pots These ingrediants are sufficient for six pots 1 [Nip?] Rose April 48 Camphor Cream 3/4 oz white wax 3.4 oz Spermaceti 1 1/2 oz oil of almonds - 2 ozs Campor [JW Wanyss?]
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Receipt for Persian Cream 183 6 oz prepared lard - 6 oz of oil of roses - 4 drops otto of roses - The lard is put by itself before a slow fire great care must be taken not to let it boil - After the lard is melted the oil of roses is added & well stirred to mix it then drop in the otta of roses The great secret of the preparation is to pour it into a large basin & let it stand till the Persian cream is firm floating on the water then poar it into pots These ingrediants are sufficient for six pots 1 [Nip?] Rose April 48 Camphor Cream 3/4 oz white wax 3.4 oz Spermaceti 1 1/2 oz oil of almonds - 2 ozs Campor [JW Wanyss?]
Szathmary Culinary Manuscripts and Cookbooks
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