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Susan Gilbert cookbook, 1848-1887
Page 147
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Hartshorn Jelly Take a 1/4 of a pound of Hartshorn shavings, put to it 5 pints of water, let it boil half away, then strain it from the shavings, add sugar and lemon to your taste, when it is warm put in the whites of 5 old eggs well beaten, let them boil together 7 or 8 mins then strain it thro' a jelly bag & when fine put it into glasses. The Custard for Trifle To a pint of cream when boiled, add the yolks of 6 eggs well beaten, pouring the cream on by degrees, sweeten to your taste, then set it on the [side?] to thicken stirring it all the time. Whipped Cream Take half a pint of Cream, half a quarter of a pint of sweet wine, the whites of 2 eggs not beaten but stirred with the cream & wine, make it pretty sweet and [?[ it with a very clean chocolate [?], as the froth rise lay it in spoonful on the trifle [some?] lay the froth first on a sieve to drain.
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Hartshorn Jelly Take a 1/4 of a pound of Hartshorn shavings, put to it 5 pints of water, let it boil half away, then strain it from the shavings, add sugar and lemon to your taste, when it is warm put in the whites of 5 old eggs well beaten, let them boil together 7 or 8 mins then strain it thro' a jelly bag & when fine put it into glasses. The Custard for Trifle To a pint of cream when boiled, add the yolks of 6 eggs well beaten, pouring the cream on by degrees, sweeten to your taste, then set it on the [side?] to thicken stirring it all the time. Whipped Cream Take half a pint of Cream, half a quarter of a pint of sweet wine, the whites of 2 eggs not beaten but stirred with the cream & wine, make it pretty sweet and [?[ it with a very clean chocolate [?], as the froth rise lay it in spoonful on the trifle [some?] lay the froth first on a sieve to drain.
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