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Susan Gilbert's late nineteenth century British cookery manuscript
Page 65
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Lemon Puffs. Beat 1 lb of double refined sugar sift it through a fine sieve, put it in a bowl, with the juice of 2 lemons, beat them well together, then beat the whites of an Egg to a very high froth, put it in your bowl beat it 1/2 an hour, then put in 3 Eggs with 2 rinds of lemons grated, mix it back up, dresst your papers with sugar, drop on the puffs in small drops and bake them in a moderate oven Mrs. Garnham. To preserve Apricots, Peeches or Greengages. Peel and stone the fruit first then Take 3/4 lb of loaf sugar to 1 lb of Fruit. Mrs. G. For Sore Throat Take 1 Egg, 1 lemon and 1/2 oz of sugar Candy Boil Custard Take 6 Eggs to 1 pint of new milk 1/4 lb of powdered loaf sugar. Mrs. Garnham
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Lemon Puffs. Beat 1 lb of double refined sugar sift it through a fine sieve, put it in a bowl, with the juice of 2 lemons, beat them well together, then beat the whites of an Egg to a very high froth, put it in your bowl beat it 1/2 an hour, then put in 3 Eggs with 2 rinds of lemons grated, mix it back up, dresst your papers with sugar, drop on the puffs in small drops and bake them in a moderate oven Mrs. Garnham. To preserve Apricots, Peeches or Greengages. Peel and stone the fruit first then Take 3/4 lb of loaf sugar to 1 lb of Fruit. Mrs. G. For Sore Throat Take 1 Egg, 1 lemon and 1/2 oz of sugar Candy Boil Custard Take 6 Eggs to 1 pint of new milk 1/4 lb of powdered loaf sugar. Mrs. Garnham
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