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English cookbook, 1700
Page 111
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Currie Powder Mr. R. Parin 3 oz Coriander Seed 6 oz Black Pepper 3/4oz Cayenne Pepper 6 oz Pale Turmeric to be pounded separately & mixed together you may put less turmeric if you prefer it Clear Orange Marmalade Mr Todd Cut in two the clearest Seville Oranges you can get take out all the pulp & juice into a bason & pick all the seeds & skins out of it. Boil the rinds in hard water till they be tender change the water 2 or 3 times. Whilst boiling then pound them in a marble mortar whilst hot & all to it the juice & pulp put it into the preserving pan with its weight in Sugar set it over a slow fire. let it boil til it becomes clear stirring it the whole time Orange Marmalade Bennettstries Take a dozn Oranges peel them & boil the peels till they are very tender cut them into small pieces take their weight in loaf Sugar Clarify it & boil it to a thick Syrup then put in your peels & let it boil till it thickens squeeze the pulp through a hair sieve with a little water throw it into your Syrup & peels & let it boil well take it off & add to it the juice of 2 Lemons & let it boil again well before you put it into your pots Imperial Cream Miss Wienholt Squeeze & strain the juice of 3 Lemons grate the rinds of 2 mix this with two glasses of white wine & sweeten it with Pounded Sugar add a quart of Cream made hot & sweetened pour it through a teapot - The dish must stand on the floor & the strean must be carried up by [stair?] degrees as high as possible when cold garnish it with Lemon Peel
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Currie Powder Mr. R. Parin 3 oz Coriander Seed 6 oz Black Pepper 3/4oz Cayenne Pepper 6 oz Pale Turmeric to be pounded separately & mixed together you may put less turmeric if you prefer it Clear Orange Marmalade Mr Todd Cut in two the clearest Seville Oranges you can get take out all the pulp & juice into a bason & pick all the seeds & skins out of it. Boil the rinds in hard water till they be tender change the water 2 or 3 times. Whilst boiling then pound them in a marble mortar whilst hot & all to it the juice & pulp put it into the preserving pan with its weight in Sugar set it over a slow fire. let it boil til it becomes clear stirring it the whole time Orange Marmalade Bennettstries Take a dozn Oranges peel them & boil the peels till they are very tender cut them into small pieces take their weight in loaf Sugar Clarify it & boil it to a thick Syrup then put in your peels & let it boil till it thickens squeeze the pulp through a hair sieve with a little water throw it into your Syrup & peels & let it boil well take it off & add to it the juice of 2 Lemons & let it boil again well before you put it into your pots Imperial Cream Miss Wienholt Squeeze & strain the juice of 3 Lemons grate the rinds of 2 mix this with two glasses of white wine & sweeten it with Pounded Sugar add a quart of Cream made hot & sweetened pour it through a teapot - The dish must stand on the floor & the strean must be carried up by [stair?] degrees as high as possible when cold garnish it with Lemon Peel
Szathmary Culinary Manuscripts and Cookbooks
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