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Susan Gilbert's late nineteenth century British cookery manuscript
Page 153
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Snow - Cream Blanch half a pound of almonds, beat them in a mortar with orange flower water and the whites of 4 Eggs, put them into a quart of thick cream, sweeten to your taste, strain it into a deep bason, beat it with a Wisk and it will rise a white Snow, lay it in a spoonsful on a dish. Burnt - Cream Boil a pint of cream with sugar & a little lemon-peel shred fine, beat the yolks of six eggs and the whites of four separately, with a spoonful of orange flower water & one of flour, set it over the fire and keep stirring it till it is thick then put it into a china dish, when it is cold sift a quarter of a pound of sugar over it, hold a hot salamander over it till it is very brown and looks like glass-plate put over your cream
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Snow - Cream Blanch half a pound of almonds, beat them in a mortar with orange flower water and the whites of 4 Eggs, put them into a quart of thick cream, sweeten to your taste, strain it into a deep bason, beat it with a Wisk and it will rise a white Snow, lay it in a spoonsful on a dish. Burnt - Cream Boil a pint of cream with sugar & a little lemon-peel shred fine, beat the yolks of six eggs and the whites of four separately, with a spoonful of orange flower water & one of flour, set it over the fire and keep stirring it till it is thick then put it into a china dish, when it is cold sift a quarter of a pound of sugar over it, hold a hot salamander over it till it is very brown and looks like glass-plate put over your cream
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