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English cookbook, 1799
Page 181
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To Preserve Oranges Take 2 Seville Oranges & with a grater take a little off the rind then cut a little round peice out of the top with a penknife which is to be placed on again when you have pressed out the seeds and juice then tye them up in a muslin bagg & boil them till they are tender so as a scewer will run very easy through them but not to let them fall to peices change the water while they are boiling or they will taste bitter, they take 2 or 3 hours boiling, to the juice of one lemon when your syrup has boiled put in the oranges let them boil in the pan taking the [d illegible] off 2 or 3 times, they must boil quick or they will be dark coloured supposed to [illegible] Kate's [chands?] meles Pato Show Malo Mrs Anderson Make a dish of open Tartlets break the white of two eggs on a plate beat them with a knife. these add a little fine sifted sugar add a little at a time untill it turns thick then cover your tartlets and pat them into a moderat oven untill hot dished on a napkin.. A Cream Mrs Anderson Take a gill of thick cream half a glass of white wine two spoonfuls of sifted sugar the rind of a lemon finely grated & a spoonful of the juice whisk it in an open bowl untill it is quite thick then lay it upon a seive, let stand untill the next day
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To Preserve Oranges Take 2 Seville Oranges & with a grater take a little off the rind then cut a little round peice out of the top with a penknife which is to be placed on again when you have pressed out the seeds and juice then tye them up in a muslin bagg & boil them till they are tender so as a scewer will run very easy through them but not to let them fall to peices change the water while they are boiling or they will taste bitter, they take 2 or 3 hours boiling, to the juice of one lemon when your syrup has boiled put in the oranges let them boil in the pan taking the [d illegible] off 2 or 3 times, they must boil quick or they will be dark coloured supposed to [illegible] Kate's [chands?] meles Pato Show Malo Mrs Anderson Make a dish of open Tartlets break the white of two eggs on a plate beat them with a knife. these add a little fine sifted sugar add a little at a time untill it turns thick then cover your tartlets and pat them into a moderat oven untill hot dished on a napkin.. A Cream Mrs Anderson Take a gill of thick cream half a glass of white wine two spoonfuls of sifted sugar the rind of a lemon finely grated & a spoonful of the juice whisk it in an open bowl untill it is quite thick then lay it upon a seive, let stand untill the next day
Szathmary Culinary Manuscripts and Cookbooks
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