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American cookbook, ca. 1850
Page 68
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68 Orange Jelly Dissolve three ounces of Isinglass in 5 half pints of water color it with a small portion of Saffron but do not let it [have?] the Saffron flavor, add two glasses of white wine 1 glass of brandy the juice of three Seville oranges & 2 Lemons & sweeten it with 1/3 lb of loaf sugar Italian Cream or Cheese Dissolve 1 oz of Isinglass in a pint of new milk add 1 1/2 pint of cream and boil them slowly strain through a sieve, grate the rind & squeeze the juice of three lemons add 3/4 oz of bitter almonds pounded 1 1/2 glass of brandy & sweeten with about 3/4 lb of loaf sugar let it cool in a mould & [illegible] with sugar plums
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68 Orange Jelly Dissolve three ounces of Isinglass in 5 half pints of water color it with a small portion of Saffron but do not let it [have?] the Saffron flavor, add two glasses of white wine 1 glass of brandy the juice of three Seville oranges & 2 Lemons & sweeten it with 1/3 lb of loaf sugar Italian Cream or Cheese Dissolve 1 oz of Isinglass in a pint of new milk add 1 1/2 pint of cream and boil them slowly strain through a sieve, grate the rind & squeeze the juice of three lemons add 3/4 oz of bitter almonds pounded 1 1/2 glass of brandy & sweeten with about 3/4 lb of loaf sugar let it cool in a mould & [illegible] with sugar plums
Szathmary Culinary Manuscripts and Cookbooks
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