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Mrs.Holroyd receipt book, 1830-1900
Page 67
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sugar, then strain it through muslin & stir it into the cream & continue stirring until nearly cold then pour it gradually to the fruit, whisking it quickly together, add the lemon juice a few drops at a time to prevent its curdling and then put it into an oiled mould, in a cold place to set for 12 or 14 hours - Gateau de Pomme To 2 lbs Loaf sugar add 1/2 pt water, set it on the fire and when dissolved put in 2 lbs of apples pared, with the juice of 1 lemon & a teaspoonful of cochineal, boil it 3 hours, Boil
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sugar, then strain it through muslin & stir it into the cream & continue stirring until nearly cold then pour it gradually to the fruit, whisking it quickly together, add the lemon juice a few drops at a time to prevent its curdling and then put it into an oiled mould, in a cold place to set for 12 or 14 hours - Gateau de Pomme To 2 lbs Loaf sugar add 1/2 pt water, set it on the fire and when dissolved put in 2 lbs of apples pared, with the juice of 1 lemon & a teaspoonful of cochineal, boil it 3 hours, Boil
Szathmary Culinary Manuscripts and Cookbooks
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