Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 56
More information
digital collection
archival collection guide
transcription tips
Drop Biscuits Beat the yolks of 10 eggs, and the whites of 6 with 1 spoonful of (Rose Water) beat them 1/2 hour then put in 10 ounces of powdered loaf sugar whisk them well 1/2 an hour then add 1 oz of Carraway Seeds crushed a little 6 oz of fine flour whisk in your flour gently, drop them on wafer papers and bake them in a Moderate oven. Mrs.Gamhan Solid Syllabubs. Take 1 quart of Cream, and put in 1 pint of White Wine, the juice of 4 lemons and sugar to your taste, whip it up well, and take off the froth as it rises, put it on a hair sieve lit it stand till the next day in a cool place, fill your glasses rather better than half full, with the thin, then put on the froth, heap it up as high as your can the bottom, will look clear, and you may keep it several days. Mrs. Gamhan
Saving...
prev
next
Drop Biscuits Beat the yolks of 10 eggs, and the whites of 6 with 1 spoonful of (Rose Water) beat them 1/2 hour then put in 10 ounces of powdered loaf sugar whisk them well 1/2 an hour then add 1 oz of Carraway Seeds crushed a little 6 oz of fine flour whisk in your flour gently, drop them on wafer papers and bake them in a Moderate oven. Mrs.Gamhan Solid Syllabubs. Take 1 quart of Cream, and put in 1 pint of White Wine, the juice of 4 lemons and sugar to your taste, whip it up well, and take off the froth as it rises, put it on a hair sieve lit it stand till the next day in a cool place, fill your glasses rather better than half full, with the thin, then put on the froth, heap it up as high as your can the bottom, will look clear, and you may keep it several days. Mrs. Gamhan
Szathmary Culinary Manuscripts and Cookbooks
sidebar
