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Susan Gilbert's late nineteenth century British cookery manuscript
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Lemon Sponge Dissolve 1 oz of Isinglass, in 1/2 pint of warm water then the juice of 4 lemons, the peel of one, 8 oz of loaf sugar, to be mixed all together, then strain and whisk them all together, then strain with the whites of 2 eggs for 1 hour, till of a thick sponge. This quantity will fill a large mould, the wine may either be put to it when made, or when eaten. Mrs G. Boiled Custards Take a pint of New Milk, lemon peel, mace, and cinnamon, of each a small quantity boiled up together and 7 eggs and 3 whites used. almonds, loaf sugar and Brandy to your taste. Mrs Garnham Dutch Flummery Take 1 oz of Isinglass steeped in 1/2 pint of warm water 12 hours, put to it 1/2 pint of white wine, the yolks of 5 eggs well beaten, the juice of a lemon and the peel grated sweeten it to your taste, then boil it till the Isinglass is dissolved strain it off, and when cold enough, put it into moulds moistened with wine. Mrs G
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Lemon Sponge Dissolve 1 oz of Isinglass, in 1/2 pint of warm water then the juice of 4 lemons, the peel of one, 8 oz of loaf sugar, to be mixed all together, then strain and whisk them all together, then strain with the whites of 2 eggs for 1 hour, till of a thick sponge. This quantity will fill a large mould, the wine may either be put to it when made, or when eaten. Mrs G. Boiled Custards Take a pint of New Milk, lemon peel, mace, and cinnamon, of each a small quantity boiled up together and 7 eggs and 3 whites used. almonds, loaf sugar and Brandy to your taste. Mrs Garnham Dutch Flummery Take 1 oz of Isinglass steeped in 1/2 pint of warm water 12 hours, put to it 1/2 pint of white wine, the yolks of 5 eggs well beaten, the juice of a lemon and the peel grated sweeten it to your taste, then boil it till the Isinglass is dissolved strain it off, and when cold enough, put it into moulds moistened with wine. Mrs G
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