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Elizabeth Langlie [Langley] [Cookery Manuscript]
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[Verso of Apple Jelly recipe]: Apple Jelly Mrs. Stuart Bridge Street Mussleburgh Reciept for Making White Soup. Pare and boil Potatoes as for Soup - when they are so well boiled as to go through a Culender, make them rather thicker than you would wish your Soup to be and when you are about to serve them up, put them on the Fire with a bit of Butter rather larger than a Pigeon's egg, let them Boil and Pour them into the Tureen upon a good Cupfull of thick Cream, and give them a Stir about to mix them Properly - If it is not thick rich Cream you must put rather more butter, but the Richer the Cream the better the Soup. Season with Salt to your taste, and some People add a blade of Mace, when the Potatoes are Boiling
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[Verso of Apple Jelly recipe]: Apple Jelly Mrs. Stuart Bridge Street Mussleburgh Reciept for Making White Soup. Pare and boil Potatoes as for Soup - when they are so well boiled as to go through a Culender, make them rather thicker than you would wish your Soup to be and when you are about to serve them up, put them on the Fire with a bit of Butter rather larger than a Pigeon's egg, let them Boil and Pour them into the Tureen upon a good Cupfull of thick Cream, and give them a Stir about to mix them Properly - If it is not thick rich Cream you must put rather more butter, but the Richer the Cream the better the Soup. Season with Salt to your taste, and some People add a blade of Mace, when the Potatoes are Boiling
Szathmary Culinary Manuscripts and Cookbooks
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