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English cookbook, ca. 1850-1870
Page 61
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61 Cheese Pudding Half a pound of mild cheese grated fine. Beat two eggs add two spoonfuls of clarified butter. Beat them well together. Put into a dish with a thin paste at the bottom of the dish. A quarter of an hour will bake it. Serve very hot. Orange Jelly Dissolve 3/4 of an ounce of Isinglass in half a pint of water, on a slow fire. Rub the rind of one lemon, on Sugar; grate the rind of four good Sized oranges. Put the juice of the lemon & oranges to the melted Isinglass sweeten to your taste. Give it a gentle scald, don't let it boil, & strain through a muslin. This is a beautiful Jelly.
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61 Cheese Pudding Half a pound of mild cheese grated fine. Beat two eggs add two spoonfuls of clarified butter. Beat them well together. Put into a dish with a thin paste at the bottom of the dish. A quarter of an hour will bake it. Serve very hot. Orange Jelly Dissolve 3/4 of an ounce of Isinglass in half a pint of water, on a slow fire. Rub the rind of one lemon, on Sugar; grate the rind of four good Sized oranges. Put the juice of the lemon & oranges to the melted Isinglass sweeten to your taste. Give it a gentle scald, don't let it boil, & strain through a muslin. This is a beautiful Jelly.
Szathmary Culinary Manuscripts and Cookbooks
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