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Susan Gilbert's late nineteenth century British cookery manuscript
Page 177
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Lemon Pudding. Beat 4 Eggs with a dessert spoonful of Flour add 6 ounces of Sugar, The Juice and peel of 1 lemon grated, 3 ounces Butter warmed, and a Teacup of Cream or Milk, Bake it with a paste in a Jar, and serve it hot. Imperial Cream. Take 1 large Lemon and grate the peel, put the Juice to it with 2 spoonsful of Brandy, sweeten, 1 pint of Cream with 6 ounces of loaf Sugar, let it boil, and when almost cold, pour it to the Lemon, holding it high, Should be made 6 hours before wanted, Lay 1/4 Macaroonies at the bottom of a Dish moistened with wine. To Pickle a Round of Beef. Rub it with Salt. The next day pour the liquid away, then put 1/2 lb Sugar, 1/2 stone of Salt 1/2 oz Pepper, 1/2 oz alspice, 1/2 oz Salt petre pounded, mix altogether, rub the Beef with
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Lemon Pudding. Beat 4 Eggs with a dessert spoonful of Flour add 6 ounces of Sugar, The Juice and peel of 1 lemon grated, 3 ounces Butter warmed, and a Teacup of Cream or Milk, Bake it with a paste in a Jar, and serve it hot. Imperial Cream. Take 1 large Lemon and grate the peel, put the Juice to it with 2 spoonsful of Brandy, sweeten, 1 pint of Cream with 6 ounces of loaf Sugar, let it boil, and when almost cold, pour it to the Lemon, holding it high, Should be made 6 hours before wanted, Lay 1/4 Macaroonies at the bottom of a Dish moistened with wine. To Pickle a Round of Beef. Rub it with Salt. The next day pour the liquid away, then put 1/2 lb Sugar, 1/2 stone of Salt 1/2 oz Pepper, 1/2 oz alspice, 1/2 oz Salt petre pounded, mix altogether, rub the Beef with
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