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Susan Gilbert's late nineteenth century British cookery manuscript
Page 108
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of new milk and 1 Egg, boiled together and left to be cold then sweeten pretty well and mix the pulp by degrees with it. Apples may be prepared the same way adding lemon peel when boiled. An excellent substitute for Cream to eat with Fruit Beat the yolks of 2 new laid eggs and strain into a pint of new Milk, with 2 lumps of Shsugar, put it on a stove and stir it one way till it becomes as thick as common Cream. This also does tomix with Tea. Raspberry Cream Mash the fruit gently and let them drain, sprinkle a little sugar over and that will produce more juice, then put the juice to some Cream and sweeten it, then if you choose cover it with milk, it will not curdle which it would if put before the Cream, but it is best made of Raspberry Jelly instead of jam when fresh fruit can be obtained. Snow Cream Put to a quart of Cream the whites of 3 Eggs well beaten 4 spoonsful of sweet wine, sugar to your taste and a
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of new milk and 1 Egg, boiled together and left to be cold then sweeten pretty well and mix the pulp by degrees with it. Apples may be prepared the same way adding lemon peel when boiled. An excellent substitute for Cream to eat with Fruit Beat the yolks of 2 new laid eggs and strain into a pint of new Milk, with 2 lumps of Shsugar, put it on a stove and stir it one way till it becomes as thick as common Cream. This also does tomix with Tea. Raspberry Cream Mash the fruit gently and let them drain, sprinkle a little sugar over and that will produce more juice, then put the juice to some Cream and sweeten it, then if you choose cover it with milk, it will not curdle which it would if put before the Cream, but it is best made of Raspberry Jelly instead of jam when fresh fruit can be obtained. Snow Cream Put to a quart of Cream the whites of 3 Eggs well beaten 4 spoonsful of sweet wine, sugar to your taste and a
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