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Frances Collins cookbook, 1825-1846
Page 13
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twelve ounces of ginger the whites and shells of twelve Eggs, first put on the fire the water, sugar and ginger, and a handful of lemon peel, when it boils keep skimming it for an hour, then take if off the fire and let it stand for half an hour; put it on again and when it boils put in the juice of the Lemons, Eggs, and shells with a few blades of mace, let it boil a quarter of an hour, then take it off and let it stand till milk warm put in a spoonful of Barm and let it stew six hours, then put it in the barrel with a bottle of brandy, it will be fit for use in four or six months. Any quantity may be made by reducing the ingredients. Miss Thomas Carmarthen
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twelve ounces of ginger the whites and shells of twelve Eggs, first put on the fire the water, sugar and ginger, and a handful of lemon peel, when it boils keep skimming it for an hour, then take if off the fire and let it stand for half an hour; put it on again and when it boils put in the juice of the Lemons, Eggs, and shells with a few blades of mace, let it boil a quarter of an hour, then take it off and let it stand till milk warm put in a spoonful of Barm and let it stew six hours, then put it in the barrel with a bottle of brandy, it will be fit for use in four or six months. Any quantity may be made by reducing the ingredients. Miss Thomas Carmarthen
Szathmary Culinary Manuscripts and Cookbooks
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