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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 4
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as you it, tie it close down with a bladder, and a paper over it, and it will be fit for use in a day or two. To Pickle Red Cabbage another way Put the cabbage as before, and throw some salt upon it, and let it lie two or three days till it grows a fine purple, then drain it from the salt, and put it into the pan, with beer allegar and spice to your liking, give it a scald; when it is cold, put it into your jars and tie it close up. A Trifle Place three large macaroons in the middle of a dish, pour as much white wine over them as will perfectly moisten them. Then take a quart of cream, and put in as much sugar as will sweeten it; but first rub your sugar, over the rind of a lemon to fetch out the essence. --Put your cream into a pot, [mill?] it to a strong froth, and lay as much froth upon a sieve as will fill the dish you intend to put your trifle into. Put the rest of your cream into a tossing pan, with a stick of cinnamon, the yolks of four eggs well beaten, and as much sugar as will
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as you it, tie it close down with a bladder, and a paper over it, and it will be fit for use in a day or two. To Pickle Red Cabbage another way Put the cabbage as before, and throw some salt upon it, and let it lie two or three days till it grows a fine purple, then drain it from the salt, and put it into the pan, with beer allegar and spice to your liking, give it a scald; when it is cold, put it into your jars and tie it close up. A Trifle Place three large macaroons in the middle of a dish, pour as much white wine over them as will perfectly moisten them. Then take a quart of cream, and put in as much sugar as will sweeten it; but first rub your sugar, over the rind of a lemon to fetch out the essence. --Put your cream into a pot, [mill?] it to a strong froth, and lay as much froth upon a sieve as will fill the dish you intend to put your trifle into. Put the rest of your cream into a tossing pan, with a stick of cinnamon, the yolks of four eggs well beaten, and as much sugar as will
Szathmary Culinary Manuscripts and Cookbooks
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