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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 13
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it is done, take it up and wash it in water and stiffen it with Gum, then Iron it half dry. White Fricassee of Chicken About half a pint of gravy in which boil a piece of lemon peel, a little white wine, an Anchovy, an Onion, a bunch of sweet herbs, when done strain it off, put a little of it into a quarter of a pint of thick Cream with four Ounces of butter a little flour, three cloves and about the same quantity of mace pounded fine, a little grated lemon peel, and mushroom powder - if agreeable some pickled mushroom or a little lemon juice. Milk Punch Take two quarts of Brandy, two quarts and half of water, a pound & half of lump Sugar, a nutmeg grated, the rind of 12 lemons pared thin and infused and stop'd close for two days [&?] nights in a pint of Brandy, then mix the sugar and water in an earthen pot that will hold the whole quantity. Cut your Lemons and scoop out the juice and pulp into the gSugar and water
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it is done, take it up and wash it in water and stiffen it with Gum, then Iron it half dry. White Fricassee of Chicken About half a pint of gravy in which boil a piece of lemon peel, a little white wine, an Anchovy, an Onion, a bunch of sweet herbs, when done strain it off, put a little of it into a quarter of a pint of thick Cream with four Ounces of butter a little flour, three cloves and about the same quantity of mace pounded fine, a little grated lemon peel, and mushroom powder - if agreeable some pickled mushroom or a little lemon juice. Milk Punch Take two quarts of Brandy, two quarts and half of water, a pound & half of lump Sugar, a nutmeg grated, the rind of 12 lemons pared thin and infused and stop'd close for two days [&?] nights in a pint of Brandy, then mix the sugar and water in an earthen pot that will hold the whole quantity. Cut your Lemons and scoop out the juice and pulp into the gSugar and water
Szathmary Culinary Manuscripts and Cookbooks
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