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Susan Gilbert's late nineteenth century British cookery manuscript
Page 96
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Apple Pudding Peel and quarter 8 golden Pippins, put them in water, in which boil them as you do the apple sauce, sweeten them with loaf sugar, squeeze in 2 lemons, and grate in 3 Peels, breaking in 8 eggs, then beat them all together, pour into a Dish covered with Puff paste. Ginger Wine To 9 gallons of water, 30 lbs of loaf sugar 1 lb of Ginger slightly bruised, boil the sugar and water together, and take off the scum as it rises, boil with the peel of 16 lemons, or more if you like, slice the lemons and put into a Tub, be sure and take all the whites off the lemons before slicing them with the Ginger, and pour the sugar and water boiling hot, onto them, when cool stir it in a little yeast and turn it, and put the lemon and Ginger, into the Cask, When the Wine is getting a little cold, add 1/2 lb of chopped raisins, add 1 pint of Brandy and 1 oz and 1/2 of Isinglass, let it stand 6
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Apple Pudding Peel and quarter 8 golden Pippins, put them in water, in which boil them as you do the apple sauce, sweeten them with loaf sugar, squeeze in 2 lemons, and grate in 3 Peels, breaking in 8 eggs, then beat them all together, pour into a Dish covered with Puff paste. Ginger Wine To 9 gallons of water, 30 lbs of loaf sugar 1 lb of Ginger slightly bruised, boil the sugar and water together, and take off the scum as it rises, boil with the peel of 16 lemons, or more if you like, slice the lemons and put into a Tub, be sure and take all the whites off the lemons before slicing them with the Ginger, and pour the sugar and water boiling hot, onto them, when cool stir it in a little yeast and turn it, and put the lemon and Ginger, into the Cask, When the Wine is getting a little cold, add 1/2 lb of chopped raisins, add 1 pint of Brandy and 1 oz and 1/2 of Isinglass, let it stand 6
Szathmary Culinary Manuscripts and Cookbooks
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