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Susan Gilbert's late nineteenth century British cookery manuscript
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Trifle Bake a boiled custard and put it the bottom of your dish, then take a sponge cake steeped in wine and Brandy, and put into it. Take a quart of rich cream, put to it a quart of white wine the juice of 2 lemons, and the rind of the lemons grated sweeten it to your taste. Whisk it until it is all of a thickness, then put it into your glass or bowl, till the next day, let it stand in a cool place Mrs Garnham White Flummery Take 1 oz of Isinglass, steeped in a little warm water then put to it 1/4 pint of milk, and a little cinnam sweeten it to your taste, boil it a 1/4 of an hour, then strain it through a Flannel bag. When cold enough put it into your moulds. Do not put in the Wine till it has done boiling Mrs G Whipped Cream Take 1 quart of cream, 1 Tea cup full of Brandy 2 lemons, sweeten it to your taste, and whip it till it is sufficiently thick. Mrs. Garnham
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Trifle Bake a boiled custard and put it the bottom of your dish, then take a sponge cake steeped in wine and Brandy, and put into it. Take a quart of rich cream, put to it a quart of white wine the juice of 2 lemons, and the rind of the lemons grated sweeten it to your taste. Whisk it until it is all of a thickness, then put it into your glass or bowl, till the next day, let it stand in a cool place Mrs Garnham White Flummery Take 1 oz of Isinglass, steeped in a little warm water then put to it 1/4 pint of milk, and a little cinnam sweeten it to your taste, boil it a 1/4 of an hour, then strain it through a Flannel bag. When cold enough put it into your moulds. Do not put in the Wine till it has done boiling Mrs G Whipped Cream Take 1 quart of cream, 1 Tea cup full of Brandy 2 lemons, sweeten it to your taste, and whip it till it is sufficiently thick. Mrs. Garnham
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