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Susan Gilbert's late nineteenth century British cookery manuscript
Page 154
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Rhenish Cream Steep one ounce of Isinglass an hour & half in a pint of boiling water, add to it, rather less than half a pint of Rhenish or small white wine the juice of two lemons, some peel cut very thin, the yolks of four Eggs well beaten sweeten to your taste, boil them together and strain it through a sieve. Put in a little cream. It is better if you make it the day before you want it Lemon Creams Take 6 ozs of loaf sugar to a pint of water & the juice of 4 or 5 lemons with the peel off one, let them stand a little time, then take the whites of 6 eggs, beat them to a froth, set the water, sugar & lemon on the fire till lukewarm then put in your eggs and keep stirring till it begins to boil then take it off & fill your glasses. Leave a little of the cream & wisk it to a froth and lay it on the tops of your glasses.
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Rhenish Cream Steep one ounce of Isinglass an hour & half in a pint of boiling water, add to it, rather less than half a pint of Rhenish or small white wine the juice of two lemons, some peel cut very thin, the yolks of four Eggs well beaten sweeten to your taste, boil them together and strain it through a sieve. Put in a little cream. It is better if you make it the day before you want it Lemon Creams Take 6 ozs of loaf sugar to a pint of water & the juice of 4 or 5 lemons with the peel off one, let them stand a little time, then take the whites of 6 eggs, beat them to a froth, set the water, sugar & lemon on the fire till lukewarm then put in your eggs and keep stirring till it begins to boil then take it off & fill your glasses. Leave a little of the cream & wisk it to a froth and lay it on the tops of your glasses.
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