DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emily Netuzed recipe book, August 1874

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Page 124

Some of Captain White's Pickles should be used.
_________________
Devonshire Cream.   Lady Bridport   Oct  [1st?] /79.
Fill a tin pan, with sides (sloping outwards slightly) with milk, let it stand 12 hours, then put the tin pan into a boiler in hot water, but never let it boil, only simmer till the cream comes to the top &  crusts over about 20 minutes will be enough.
By this Devonshire process you obtain more cream than by the 'raw cream' process but the skim milk is naturally poorer.

Raspberry Gin  Mrs Davis 181.
1 Quart of Raspberries 1 Quart of Gin, 
1 1/4 lb of powdered Loaf Sugar
__________
[?] Sauce for any boiled fish - Mrs Shad.
1 Pint of Cream. 1 Tablespoonfull of Anchovy Sauce. 1 of Butter 1 tablespoonful of flour, 1 teaspoonful of  [chili?  ?] little Cayenne pepper. Take 1/2 these quantities for a few people.

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Some of Captain White's Pickles should be used. _________________ Devonshire Cream. Lady Bridport Oct [1st?] /79. Fill a tin pan, with sides (sloping outwards slightly) with milk, let it stand 12 hours, then put the tin pan into a boiler in hot water, but never let it boil, only simmer till the cream comes to the top & crusts over about 20 minutes will be enough. By this Devonshire process you obtain more cream than by the 'raw cream' process but the skim milk is naturally poorer. Raspberry Gin Mrs Davis 181. 1 Quart of Raspberries 1 Quart of Gin, 1 1/4 lb of powdered Loaf Sugar __________ [?] Sauce for any boiled fish - Mrs Shad. 1 Pint of Cream. 1 Tablespoonfull of Anchovy Sauce. 1 of Butter 1 tablespoonful of flour, 1 teaspoonful of [chili? ?] little Cayenne pepper. Take 1/2 these quantities for a few people.