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English cookbook, 1820
Page 210
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your dish - put the remainder into a toping Pan with a Stick of Cinnamon the yolks of 4 Eggs well beat. Sugar to your taste. set it over a gentle fire Stir it one way till it is thick - then take it off the fire pour it on the Macaroons when cold put on the froth'd Cream. lay round it different Colour'd sweet meats, and strew over the top gunpowder Conefits in figures - Orange Marmalade Two dozen large Seville oranges pare them very thin, cut them into halves - Squeeze out the juice and fine pulp into a Bason - put in a little Sugar which preserves the flavour of the fruit. cover the Bason very close, and set it in a cool place. put the half oranges in water for one night. then boil them very tender changing the water till the bitterness is gone. when you take them out of the water turn them down upon a Sieve or Cloth to drain - then pick out of them all the Seeds & strings - and shred the peel as fine as you like - allow for every pound of pulp which is in the Bason its weight of Sugar, and the same for the shred rinds, put the juice of 4 or six large Lemons, allow for these their weight in Sugar - put the Sugar into a well tinned pan add two quarts of spring water the whites of 3 Eggs well beat and mix'd with the Sugar &
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your dish - put the remainder into a toping Pan with a Stick of Cinnamon the yolks of 4 Eggs well beat. Sugar to your taste. set it over a gentle fire Stir it one way till it is thick - then take it off the fire pour it on the Macaroons when cold put on the froth'd Cream. lay round it different Colour'd sweet meats, and strew over the top gunpowder Conefits in figures - Orange Marmalade Two dozen large Seville oranges pare them very thin, cut them into halves - Squeeze out the juice and fine pulp into a Bason - put in a little Sugar which preserves the flavour of the fruit. cover the Bason very close, and set it in a cool place. put the half oranges in water for one night. then boil them very tender changing the water till the bitterness is gone. when you take them out of the water turn them down upon a Sieve or Cloth to drain - then pick out of them all the Seeds & strings - and shred the peel as fine as you like - allow for every pound of pulp which is in the Bason its weight of Sugar, and the same for the shred rinds, put the juice of 4 or six large Lemons, allow for these their weight in Sugar - put the Sugar into a well tinned pan add two quarts of spring water the whites of 3 Eggs well beat and mix'd with the Sugar &
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