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Susan Gilbert cookbook, 1848-1887
Page 23
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Trifle Make a boiled custard and put at the bottom of your dish, then take a sponge cake steeped in Wine and Brandy, and put into it. Take a quart of rich cream, put to it a quart of white Wine the juice of 2 lemons, and the rind of the lemons grated sweeten it to your taste. Whisk it untill it is all of a thickness, then put it into your glass or bowl, till the next day, let it stand in a cool place. Mrs Gamhan White Flummery Take 1 oz of Isinglass, steeped in a little warm water then put to it 1 1/4 pint of Milk, and a little cinnamon sweeten it to your taste, boil it & 1/4 of an hour, then strain it though a Flannel bag. When cold enough put it into your Moulds. Do not put in the Wine till it has done boiling. Mrs G Whipped Cream Take 1 quart of cream, 1 Tea cup full of Brandy 2 lemons, sweeten it to your taste, and whip it till it is sufficiently thick. Mrs Gamhan
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Trifle Make a boiled custard and put at the bottom of your dish, then take a sponge cake steeped in Wine and Brandy, and put into it. Take a quart of rich cream, put to it a quart of white Wine the juice of 2 lemons, and the rind of the lemons grated sweeten it to your taste. Whisk it untill it is all of a thickness, then put it into your glass or bowl, till the next day, let it stand in a cool place. Mrs Gamhan White Flummery Take 1 oz of Isinglass, steeped in a little warm water then put to it 1 1/4 pint of Milk, and a little cinnamon sweeten it to your taste, boil it & 1/4 of an hour, then strain it though a Flannel bag. When cold enough put it into your Moulds. Do not put in the Wine till it has done boiling. Mrs G Whipped Cream Take 1 quart of cream, 1 Tea cup full of Brandy 2 lemons, sweeten it to your taste, and whip it till it is sufficiently thick. Mrs Gamhan
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