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Susan Gilbert's late nineteenth century British cookery manuscript

Page 173

Lemon Cream.
The juice of 4 Lemons, and the thin peel of 1 6 Eggs, leave out 2 whites, 1/2 lb loaf sugar 1 Pint water, mix them together and strain through a muslin Bag, let it be steaming on the fire 20 minutes, but not to boil, The Lemon peel to be steeped in the water 1 hour before it is boiled. Miss Lockes Receipt.
Rice Sweet.
1/2 lb Ground Rice, 1 quart new milk 1/2 Lump Sugar, The peel of 1 Lemon, Pour the Milk cold upon the Rice, then boil it for ten minutes. When poured out add 2 Glasses Sherry. Mrs. Garnhams. Receipt
Orange Marmalade.
Take 18 Seville and 6 Sweet Oranges, quarter them, and take out the pulp, let the peel of the Seville Oranges lay in water all night. Then boil it in 3 or 4 waters till quite tender, Take all the skin and seeds from the pulp, cut the peel into their

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Lemon Cream. The juice of 4 Lemons, and the thin peel of 1 6 Eggs, leave out 2 whites, 1/2 lb loaf sugar 1 Pint water, mix them together and strain through a muslin Bag, let it be steaming on the fire 20 minutes, but not to boil, The Lemon peel to be steeped in the water 1 hour before it is boiled. Miss Lockes Receipt. Rice Sweet. 1/2 lb Ground Rice, 1 quart new milk 1/2 Lump Sugar, The peel of 1 Lemon, Pour the Milk cold upon the Rice, then boil it for ten minutes. When poured out add 2 Glasses Sherry. Mrs. Garnhams. Receipt Orange Marmalade. Take 18 Seville and 6 Sweet Oranges, quarter them, and take out the pulp, let the peel of the Seville Oranges lay in water all night. Then boil it in 3 or 4 waters till quite tender, Take all the skin and seeds from the pulp, cut the peel into their