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Margaret Dyson Holland cookbook, 1834
Page 96
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Macaroons 236 Take 4 oz of almonds, and blanch with four spoonfuls of orange flower water - whisk the whites of four Eggs to a froth - mix it & a lb of sugar, with the almonds to a Paste - Lay a sheet of wafer paper on a tin, and drop it on in little cakes - Mrs Rawlinson Potatoe Mould 237 Boil the Potatoes - then mash them - grease a round tin mould - not a very deep one - line, or fill it with the potatoe & bake it a pale brown, then turn it out bottom upwards, cut out the centre with a round tin cutter - fill it with [forcemeat?] chicken - mince veal & ---- Mrs Rawlinson 238 Rolled Turkey Take a fresh killed turkey, cut it down the back, & have it boned being careful to keep the skin whole - Take Pork, or veal & prepare the same as for Sausage, omitting the sage & spread it over the Turkey - Have a tongue boiled, which you must cut into
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Macaroons 236 Take 4 oz of almonds, and blanch with four spoonfuls of orange flower water - whisk the whites of four Eggs to a froth - mix it & a lb of sugar, with the almonds to a Paste - Lay a sheet of wafer paper on a tin, and drop it on in little cakes - Mrs Rawlinson Potatoe Mould 237 Boil the Potatoes - then mash them - grease a round tin mould - not a very deep one - line, or fill it with the potatoe & bake it a pale brown, then turn it out bottom upwards, cut out the centre with a round tin cutter - fill it with [forcemeat?] chicken - mince veal & ---- Mrs Rawlinson 238 Rolled Turkey Take a fresh killed turkey, cut it down the back, & have it boned being careful to keep the skin whole - Take Pork, or veal & prepare the same as for Sausage, omitting the sage & spread it over the Turkey - Have a tongue boiled, which you must cut into
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