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Bethune Family recipe book, October 22, 1826
Page 105
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may remain. When cold be sure to take off all the fat. - The day you use it take the yolks of about 6 eggs boiled hard rub them through a sieve mix them in about 1/4 pint cream stir it gently into the soup till it is quite hot & take care you do not let it burn. If you cannot get veal part of the thin end of a neck of mutton will do, but your soup will not be so white. 112 Spanish Cream Dissolve in 1/4 pint Rose water 3/4 oz. Isinglass a little water may be added if found too thick = Strain it & add 3 yolks eggs mixed with 1/2 pint Cream Sugar to your taste let it boil very gently till thick. Wet a meat dish put in y-r cream
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may remain. When cold be sure to take off all the fat. - The day you use it take the yolks of about 6 eggs boiled hard rub them through a sieve mix them in about 1/4 pint cream stir it gently into the soup till it is quite hot & take care you do not let it burn. If you cannot get veal part of the thin end of a neck of mutton will do, but your soup will not be so white. 112 Spanish Cream Dissolve in 1/4 pint Rose water 3/4 oz. Isinglass a little water may be added if found too thick = Strain it & add 3 yolks eggs mixed with 1/2 pint Cream Sugar to your taste let it boil very gently till thick. Wet a meat dish put in y-r cream
Szathmary Culinary Manuscripts and Cookbooks
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