Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 151
More information
digital collection
archival collection guide
transcription tips
Raspberry Cream Take a quart of Raspberries or some Jam, rub it thro' a hair sieve to take away the seeds, mix it well with your cream, add as much loaf sugar as will make it pleasant, put it into a chocolate mill to raise the Froth, as it rises take it off with a spoon & lay it on a hair-sieve to drain, when you have sufficient froth, put the remainder of your cream into a deep china-dish and your frothed cream upon it as high as it will lie on. Stick a light flower in the centre & send it up. It is proper for a middle at supper, or corner at dinner. Red Currant-Cream Strip your currants, bruise them, & squeeze out the juice adding an equal quantity of cream with sugar to your taste, mix them well in a bason and beat them as Eggs with a Spoon, and as the froth rises take it off & put it into small glasses.
Saving...
prev
next
Raspberry Cream Take a quart of Raspberries or some Jam, rub it thro' a hair sieve to take away the seeds, mix it well with your cream, add as much loaf sugar as will make it pleasant, put it into a chocolate mill to raise the Froth, as it rises take it off with a spoon & lay it on a hair-sieve to drain, when you have sufficient froth, put the remainder of your cream into a deep china-dish and your frothed cream upon it as high as it will lie on. Stick a light flower in the centre & send it up. It is proper for a middle at supper, or corner at dinner. Red Currant-Cream Strip your currants, bruise them, & squeeze out the juice adding an equal quantity of cream with sugar to your taste, mix them well in a bason and beat them as Eggs with a Spoon, and as the froth rises take it off & put it into small glasses.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
