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Margaret Dyson Holland cookbook, 1834
Page 79
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Almond Drops (193) Half a pound of almonds cut in thin slices, three ounces of loaf Sugar, the white of an egg, drop them on tins and bake them a light colour . Asparagus Soup (194) Boil 5 or 6 lbs of coarse beef to a good gravy the day before you want it, Strain it thro' a Sieve, thicken it with flour and water, put in a Sufficient quantity of cayenne and Salt, boil your asparagus when cut in pieces in water, then put it into the Soup, colour it with Sponge Squeezed thro' a cloth give it a boil before you dish it. To Stew apples (195) Take 8 or 10 large pippins pared and cut into Suloes, a pound of fine Sugar and a pint of water together, Strain it and put your apples in the syrup to boil, cover it with froth till they are tender and clear put some juice of lemons in, and lemon peel cut long and narrow and a glass of wine, give them one boil put it in a china dish and serve it cold Mrs D -
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Almond Drops (193) Half a pound of almonds cut in thin slices, three ounces of loaf Sugar, the white of an egg, drop them on tins and bake them a light colour . Asparagus Soup (194) Boil 5 or 6 lbs of coarse beef to a good gravy the day before you want it, Strain it thro' a Sieve, thicken it with flour and water, put in a Sufficient quantity of cayenne and Salt, boil your asparagus when cut in pieces in water, then put it into the Soup, colour it with Sponge Squeezed thro' a cloth give it a boil before you dish it. To Stew apples (195) Take 8 or 10 large pippins pared and cut into Suloes, a pound of fine Sugar and a pint of water together, Strain it and put your apples in the syrup to boil, cover it with froth till they are tender and clear put some juice of lemons in, and lemon peel cut long and narrow and a glass of wine, give them one boil put it in a china dish and serve it cold Mrs D -
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