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Susan Gilbert's late nineteenth century British cookery manuscript
Page 60
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Apple Pudding Take 6 oz of butter melt it, cut 6 large apples or 14 small ones, a little sugar, let them stew gently till they are quite soft, then press them through a cullender, put to them 6 or 7 eggs leaving out 4 whites, the juice of 1 lemon and the rind grated, 1 glass of White Wine, line your dish with a puff paste. Mrs. Garnham A Seed Cake 1 lb of fine Flower 1/2 lb of Butter 1/2 lb of loaf sugar a few Carraway Seeds. a little ginger 3 Eggs. one teaspoonful of soda to be added just before going to the oven Susan * Mrs. Garnha Orange Jelly. Take 2 oz of Isinglass, boiled in 1 pint of water the juice of 10 common oranges, 1 Seville orange 1 lemon, 3/4 lb of loaf sugar rubed on each peel, and afterwards to be strained through a sieve. Mrs. Garnham
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Apple Pudding Take 6 oz of butter melt it, cut 6 large apples or 14 small ones, a little sugar, let them stew gently till they are quite soft, then press them through a cullender, put to them 6 or 7 eggs leaving out 4 whites, the juice of 1 lemon and the rind grated, 1 glass of White Wine, line your dish with a puff paste. Mrs. Garnham A Seed Cake 1 lb of fine Flower 1/2 lb of Butter 1/2 lb of loaf sugar a few Carraway Seeds. a little ginger 3 Eggs. one teaspoonful of soda to be added just before going to the oven Susan * Mrs. Garnha Orange Jelly. Take 2 oz of Isinglass, boiled in 1 pint of water the juice of 10 common oranges, 1 Seville orange 1 lemon, 3/4 lb of loaf sugar rubed on each peel, and afterwards to be strained through a sieve. Mrs. Garnham
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