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Susan Gilbert's late nineteenth century British cookery manuscript
Page 175
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them through a cloth, When cold to every pound of Pulp, add 1 lb of loaf Sugar and the Juice of 3 Lemons, and the peel cut very thin, When mixed boil it as you would Currant Jelly till it becomes stiff. It will keep a long time. The Sugar must be powdered fine. Miss Stegall. French Honey. 1 lb Loaf Sugar, 6 Eggs leaving out 2 whites The juice of 3 Lemons, and the peel of 2. Four Rusks grated fine. 1/4 lb Butter. Stir it over a slow fire until it has the appearance of Honey. Put in Jars and tie down. Mrs Gudgeon. Yellow Flummery. Steep 1/2 ounce Isinglass in a pint of boiling water over night. Then put to it 1/2 pint white wine. The Juice of 2 large Lemons. The peel of one. and the yolks of 8 Eggs, Sweeten to your taste. Boil altogether & strain off.
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them through a cloth, When cold to every pound of Pulp, add 1 lb of loaf Sugar and the Juice of 3 Lemons, and the peel cut very thin, When mixed boil it as you would Currant Jelly till it becomes stiff. It will keep a long time. The Sugar must be powdered fine. Miss Stegall. French Honey. 1 lb Loaf Sugar, 6 Eggs leaving out 2 whites The juice of 3 Lemons, and the peel of 2. Four Rusks grated fine. 1/4 lb Butter. Stir it over a slow fire until it has the appearance of Honey. Put in Jars and tie down. Mrs Gudgeon. Yellow Flummery. Steep 1/2 ounce Isinglass in a pint of boiling water over night. Then put to it 1/2 pint white wine. The Juice of 2 large Lemons. The peel of one. and the yolks of 8 Eggs, Sweeten to your taste. Boil altogether & strain off.
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