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English cookbook, 1799
Page 180
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Mock Madeira 3 quarts of water 3 lb of course sugar boiled and skimed, a pint of sweet [wert?] & a pint out of the vat let it stand in a tub to work 3 or 4 days then put it into the barrel to work, and when done working pat in 1 oz of Isinglass 2 lb of Raisins 1 bottle of Brandy to ten Gallons let it stand one year then bottle it. For Stoping Blood 2 ounce of oil of spike 1 oz of oil of Turpentine. approved. Sugar Drops Double refined sugar white of eggs lemon, to colour them cochineal almonds choped in them & lemon peel Biscuit crust Take two Handfulls of sifted sugar one handfull of flower 1 ounce of butter mix the whole up with one egg to a paste
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Mock Madeira 3 quarts of water 3 lb of course sugar boiled and skimed, a pint of sweet [wert?] & a pint out of the vat let it stand in a tub to work 3 or 4 days then put it into the barrel to work, and when done working pat in 1 oz of Isinglass 2 lb of Raisins 1 bottle of Brandy to ten Gallons let it stand one year then bottle it. For Stoping Blood 2 ounce of oil of spike 1 oz of oil of Turpentine. approved. Sugar Drops Double refined sugar white of eggs lemon, to colour them cochineal almonds choped in them & lemon peel Biscuit crust Take two Handfulls of sifted sugar one handfull of flower 1 ounce of butter mix the whole up with one egg to a paste
Szathmary Culinary Manuscripts and Cookbooks
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