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English cookbook, 1799
Page 283
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6 grains of yalap - 6 of Rhubarb - 3 grs of Calomet mix in a little Treacle or preserve some times 8 Grains Cream ald Royals Take 2 oz of Isinglass, boil it as much water as will cover It when done strain it into a pint of White wine the juice of 2 Lemons and the rind of one, beat the yolks of Eight Eggs in a clan pan sweeten it to your taste, keep stirring it till it nearly Boil'd rub it through a Taming when almost cold Put it into your moulds Frimage of Apples Take a dzeng of apples peel and core them put them into stew with a little water when tender put them through a seive then add Isinglass, sugar a little Brandy grate Lemon Peel and orange flower water, take and whip them untill it begins to thicken then add the white of 3 Eggs after they are beat to a strong froth whip all together for a short time & put it in your mould you may colour it if you like - White Sauce 1 Pint of good Cream, a small Tea Cup of white stock clear of fat - 2 blades of mace, a Tea spoon ful of white pepper Corns & a little Lemon peel Simmer on the fire a quarter of an hour add a small onion about five minutes then strain & thicken with flour and butter and just before wanted add a little lemon juice -
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6 grains of yalap - 6 of Rhubarb - 3 grs of Calomet mix in a little Treacle or preserve some times 8 Grains Cream ald Royals Take 2 oz of Isinglass, boil it as much water as will cover It when done strain it into a pint of White wine the juice of 2 Lemons and the rind of one, beat the yolks of Eight Eggs in a clan pan sweeten it to your taste, keep stirring it till it nearly Boil'd rub it through a Taming when almost cold Put it into your moulds Frimage of Apples Take a dzeng of apples peel and core them put them into stew with a little water when tender put them through a seive then add Isinglass, sugar a little Brandy grate Lemon Peel and orange flower water, take and whip them untill it begins to thicken then add the white of 3 Eggs after they are beat to a strong froth whip all together for a short time & put it in your mould you may colour it if you like - White Sauce 1 Pint of good Cream, a small Tea Cup of white stock clear of fat - 2 blades of mace, a Tea spoon ful of white pepper Corns & a little Lemon peel Simmer on the fire a quarter of an hour add a small onion about five minutes then strain & thicken with flour and butter and just before wanted add a little lemon juice -
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