DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert's late nineteenth century British cookery manuscript

Transcribe
Translate

Susan Gilbert's late nineteenth century British cookery manuscript

Page 151

Raspberry Cream
Take a quart of Raspberries or some Jam, rub it thro' a hair sieve to take away the seeds, mix it well with your cream, add as much loaf sugar as will make it pleasant, put it into a chocolate mill to raise the Froth, as it rises take it off with a spoon & lay it on a hair sieve to drain, when you have sufficient froth, put the remainder of your cream into a deep china dish and your frothed cream upon it as high as it will lie on. Stik a light flower in the centre & send it up. It is proper for a middle at supper, or corner at dinner.
Red Currant-Cream
Strip your Currants, bruise them, & squeeze out the juice adding an equal quantity of cream with sugar to your taste, mix them well in a basin and beat them as eggs with a spoon, and as the froth rises take it off & put it into small glasses

Saving...

Raspberry Cream Take a quart of Raspberries or some Jam, rub it thro' a hair sieve to take away the seeds, mix it well with your cream, add as much loaf sugar as will make it pleasant, put it into a chocolate mill to raise the Froth, as it rises take it off with a spoon & lay it on a hair sieve to drain, when you have sufficient froth, put the remainder of your cream into a deep china dish and your frothed cream upon it as high as it will lie on. Stik a light flower in the centre & send it up. It is proper for a middle at supper, or corner at dinner. Red Currant-Cream Strip your Currants, bruise them, & squeeze out the juice adding an equal quantity of cream with sugar to your taste, mix them well in a basin and beat them as eggs with a spoon, and as the froth rises take it off & put it into small glasses