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Mrs.Holroyd receipt book, 1830-1900
Page 32
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Almond Cream. 1/2 Oz of isinglass dissolved in 1 qrt of cream, 1 oz of sweet, 1/2 oz of bitter almonds pounded to a paste, a stick of cinnamon, & a little lemon peel. - When boiled add the yolks of 3 Eggs beaten. Sweeten to taste Vegetable Pudding. - 1/4 Lb of mashed potatoes, boiled carrots, Flour, Suet, 4 table spoonsful of treacle, 2 table spoonsful of moist Sugar, a cup of milk, 1/2 lb of currants, a tea spoonsful of almond flavor; to be boiled an hour in a floured cloth. - An Egg improves it. -
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Almond Cream. 1/2 Oz of isinglass dissolved in 1 qrt of cream, 1 oz of sweet, 1/2 oz of bitter almonds pounded to a paste, a stick of cinnamon, & a little lemon peel. - When boiled add the yolks of 3 Eggs beaten. Sweeten to taste Vegetable Pudding. - 1/4 Lb of mashed potatoes, boiled carrots, Flour, Suet, 4 table spoonsful of treacle, 2 table spoonsful of moist Sugar, a cup of milk, 1/2 lb of currants, a tea spoonsful of almond flavor; to be boiled an hour in a floured cloth. - An Egg improves it. -
Szathmary Culinary Manuscripts and Cookbooks
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