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Miss Collins recipe collection manuscript, 19th century?
Page 27
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To stew pease 27 Melt a piece of butter the size of an egg, & add to it about a quart of green pease mix them well by shaking the pan. Make a bunch of parsley, sweet marjoram, winter savory, and two or three ciboules, tye it, & put it to the pease, with pepper & salt, & a large Lettuce cut up. let them stew a little, then add two teacups full of water stew them till quite done, then drain off the liquor, and put in a large spoonfull of cream, stir them till it is well melted & then serve them. Italian Cheese Steep the rind of a Lemon some time in half a pint of white wine, add the juice of the Lemon, a pint of cream & sugar to your taste beat the whole together with a whisk, but do not froth it, lay a thin cloth in the bottom of a sieve, & those ingredients in it, take it out twenty four hours after it is made, & place it in a dish stick over with citron and preserved Orange peel
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To stew pease 27 Melt a piece of butter the size of an egg, & add to it about a quart of green pease mix them well by shaking the pan. Make a bunch of parsley, sweet marjoram, winter savory, and two or three ciboules, tye it, & put it to the pease, with pepper & salt, & a large Lettuce cut up. let them stew a little, then add two teacups full of water stew them till quite done, then drain off the liquor, and put in a large spoonfull of cream, stir them till it is well melted & then serve them. Italian Cheese Steep the rind of a Lemon some time in half a pint of white wine, add the juice of the Lemon, a pint of cream & sugar to your taste beat the whole together with a whisk, but do not froth it, lay a thin cloth in the bottom of a sieve, & those ingredients in it, take it out twenty four hours after it is made, & place it in a dish stick over with citron and preserved Orange peel
Szathmary Culinary Manuscripts and Cookbooks
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