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John and Henry Locke cookery archive, item 2, 1830s?
Page 31
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Roast Capon Do Chickin Do Ducklings Mrs. Gale [Bateldown?] November 10th - 57 Soups Flamende & Gravy Fish - Turbot & Soles [illegible] & Sweetbreads Browned [illegible] oyster & Rissoles Curry Rabbit Flanks - Fricandeau de Veau Tongue Top & Bottom Haunch Mutton Boiled Turkey Pheasant & Hare Plum Pudding Apple Tart Custards & Trifle 2 Jelies & Cream [In lower left]: For G[illegible] S Glazing Marrons Dip Marrons in clarified Sugar & lay on Slab to dry. To clarify- Put 1 tb White Sugar into pan to dissolve beat stiff 1 white egg & add to sugar when it boils add [?] pint cold water. Do not stir after but draw to side of stove. Remove [illegible] - sugar is ready
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Roast Capon Do Chickin Do Ducklings Mrs. Gale [Bateldown?] November 10th - 57 Soups Flamende & Gravy Fish - Turbot & Soles [illegible] & Sweetbreads Browned [illegible] oyster & Rissoles Curry Rabbit Flanks - Fricandeau de Veau Tongue Top & Bottom Haunch Mutton Boiled Turkey Pheasant & Hare Plum Pudding Apple Tart Custards & Trifle 2 Jelies & Cream [In lower left]: For G[illegible] S Glazing Marrons Dip Marrons in clarified Sugar & lay on Slab to dry. To clarify- Put 1 tb White Sugar into pan to dissolve beat stiff 1 white egg & add to sugar when it boils add [?] pint cold water. Do not stir after but draw to side of stove. Remove [illegible] - sugar is ready
Szathmary Culinary Manuscripts and Cookbooks
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