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Susan Gilbert's late nineteenth century British cookery manuscript
Page 84
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Lemon Cream. 4 lemons peel them very thin, put them in 1 pint of cold water, take 6 eggs, beat them well, and strain them into the water, and 1 lb of loaf sugar, add these together, and then put it on the fire, stirring it till it becomes as thick as cream. December 1st. 1882 I made 3/4 lb receipt up Mince Meat. Wine glass of Brandy 1/2 lbs of Beef suet. 1/2 6 oz Half the Quantity 3/4 lbs of Currants 6 oz 3/4 lb beef suet 3/4 lbs of apples 6 ox 1 lb of Currants 1/4 lb of raisins 2 oz 1 lb of apples 6 oz of loaf sugar 3 oz 2 lb of Plums 4 oz of Mixed peel 1 1/2 oz 7 oz Loaf sugar 4 oz Candid Peel Xmas 1881. 1882, 1883. 1884. This is my own receipt, I made it for the first time at Xmas 1849. again 1850. ditto 1851. 1852 1853. 1854. 1855. 1862. 1863. Susan Gilbert. December 9th 1855 I made the 1 lb of Mince Meat up with the juice of 1 lemon, a little raw lemon peel chopped fine 1 Wine glass of Brandy.1884
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Lemon Cream. 4 lemons peel them very thin, put them in 1 pint of cold water, take 6 eggs, beat them well, and strain them into the water, and 1 lb of loaf sugar, add these together, and then put it on the fire, stirring it till it becomes as thick as cream. December 1st. 1882 I made 3/4 lb receipt up Mince Meat. Wine glass of Brandy 1/2 lbs of Beef suet. 1/2 6 oz Half the Quantity 3/4 lbs of Currants 6 oz 3/4 lb beef suet 3/4 lbs of apples 6 ox 1 lb of Currants 1/4 lb of raisins 2 oz 1 lb of apples 6 oz of loaf sugar 3 oz 2 lb of Plums 4 oz of Mixed peel 1 1/2 oz 7 oz Loaf sugar 4 oz Candid Peel Xmas 1881. 1882, 1883. 1884. This is my own receipt, I made it for the first time at Xmas 1849. again 1850. ditto 1851. 1852 1853. 1854. 1855. 1862. 1863. Susan Gilbert. December 9th 1855 I made the 1 lb of Mince Meat up with the juice of 1 lemon, a little raw lemon peel chopped fine 1 Wine glass of Brandy.1884
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