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American cookbook, ca. 1850
Page 99
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Raspberry Cream Mrs S Boil 1 oz of Isinglass in 3 pints of cream & new milk mixed until the former be melted strain into a basin thro' a hand sieve when cool put about a 1/2 pint of raspberry juice & stir till well mixed sweeten & add a glass of brandy whisk it about till nearly cold & then turn into a mould Lemon Whips Mrs S To about 3/4 pint of cream add 2 glasses of brandy 2 glasses w. wine the rind & juice of a lemon & sugar to taste if the cream is mixed with the wine a few hours before it is wanted it will become thick after whipping it a short time Cherries in Brandy Mrs S Weigh the finest Morellas cut off half the stalk, prick them with a new needle drop them into a jar pound 3/4 their weight of sugar strew over, fill up with brandy & tie a bladder over Ginger Beer in powders Mrs S 1 lb of loaf sugar 2 oz powdered Ginger 5 oz of Carbonate of Soda mix & divide into 144 powders about 1/3 the the quantity of one of the powders of Tartaric Acid mixed with one in about 1/2 a pint of water
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Raspberry Cream Mrs S Boil 1 oz of Isinglass in 3 pints of cream & new milk mixed until the former be melted strain into a basin thro' a hand sieve when cool put about a 1/2 pint of raspberry juice & stir till well mixed sweeten & add a glass of brandy whisk it about till nearly cold & then turn into a mould Lemon Whips Mrs S To about 3/4 pint of cream add 2 glasses of brandy 2 glasses w. wine the rind & juice of a lemon & sugar to taste if the cream is mixed with the wine a few hours before it is wanted it will become thick after whipping it a short time Cherries in Brandy Mrs S Weigh the finest Morellas cut off half the stalk, prick them with a new needle drop them into a jar pound 3/4 their weight of sugar strew over, fill up with brandy & tie a bladder over Ginger Beer in powders Mrs S 1 lb of loaf sugar 2 oz powdered Ginger 5 oz of Carbonate of Soda mix & divide into 144 powders about 1/3 the the quantity of one of the powders of Tartaric Acid mixed with one in about 1/2 a pint of water
Szathmary Culinary Manuscripts and Cookbooks
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