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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 7
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6) you think fit, one handfull of bay Leaves. Lett all these boyle together half a quarter of an heure, then put the mushrooms therein, let them boyle as long or longer, then put them into either glass or pot Liquor and all Let them stand till they are cold, then cover them close & keep them for yr: use. To make Orange Butter Take a quarter of a pint of white wine, & a quarter of a pint of Juice of orange, [illegible] some of the oranges thin, & Step it halfe an houre in the Juice, and white wine, strain it out, & Sweeten it, & put in three or four Sponn fulls of orange flower water, then put to it the yolks of 8 eggs, Set it upon a Gentle fire, & Stirr it till it be as thick as butter then put it into a broad dish, and the next day lay it in Spoonfulls on a Salver. How to make Almond butter. Take one pinte of thick Creame 40 or 50 Almonds that are flanckt in cold water; beat them as fine as flower with a Little Rose water in a Stone morter, then boyle your Creame, & Almonds, till it be so thick as pap, then put in the yorks of 2 pale eggs beaten well with a Spoon full or 2 of Creame, let yr. eggs boyle a Little while with ye Creame when you take it from the fire put it into a haire sive, & let it stand till the next day, then take of ye top and mix the rest with Sugar Lay on a plate and dress it up with flowers
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6) you think fit, one handfull of bay Leaves. Lett all these boyle together half a quarter of an heure, then put the mushrooms therein, let them boyle as long or longer, then put them into either glass or pot Liquor and all Let them stand till they are cold, then cover them close & keep them for yr: use. To make Orange Butter Take a quarter of a pint of white wine, & a quarter of a pint of Juice of orange, [illegible] some of the oranges thin, & Step it halfe an houre in the Juice, and white wine, strain it out, & Sweeten it, & put in three or four Sponn fulls of orange flower water, then put to it the yolks of 8 eggs, Set it upon a Gentle fire, & Stirr it till it be as thick as butter then put it into a broad dish, and the next day lay it in Spoonfulls on a Salver. How to make Almond butter. Take one pinte of thick Creame 40 or 50 Almonds that are flanckt in cold water; beat them as fine as flower with a Little Rose water in a Stone morter, then boyle your Creame, & Almonds, till it be so thick as pap, then put in the yorks of 2 pale eggs beaten well with a Spoon full or 2 of Creame, let yr. eggs boyle a Little while with ye Creame when you take it from the fire put it into a haire sive, & let it stand till the next day, then take of ye top and mix the rest with Sugar Lay on a plate and dress it up with flowers
Szathmary Culinary Manuscripts and Cookbooks
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