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Alice Electa Pickard recipe book, 1868
Page 165
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165 Side Dishes. Chocolate. Mrs. Matson. Scrape 1/2 cake Bakers Chocolate. Boil 1 pint milk & 1 pint water -- as soon as they boil strongly, put in the chocolate, with half as much brown sugar. Boil 5 minutes. Blancmange Take a handful of moss -- put to soak over night in water -- put over the fire with water in it -- after simmering put in 1 quart of milk -- take it off, strain through a fine sieve -- then add fine sugar -- put on the fire, warm it through and strain into moulds. White Syllabub. 1 quart thick cream 1 gill wine, the juice of 2 lemons 1/2 pound loaf sugar -- pour it in a broad pan, then beat it well, a the froth rises, to the top, take off, & put in glasses. Currant Wine. No. 1. 1 quart juice 2 quarts water 31/2 pounds sugar 2 gallons brandy to one barrel of wine.
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165 Side Dishes. Chocolate. Mrs. Matson. Scrape 1/2 cake Bakers Chocolate. Boil 1 pint milk & 1 pint water -- as soon as they boil strongly, put in the chocolate, with half as much brown sugar. Boil 5 minutes. Blancmange Take a handful of moss -- put to soak over night in water -- put over the fire with water in it -- after simmering put in 1 quart of milk -- take it off, strain through a fine sieve -- then add fine sugar -- put on the fire, warm it through and strain into moulds. White Syllabub. 1 quart thick cream 1 gill wine, the juice of 2 lemons 1/2 pound loaf sugar -- pour it in a broad pan, then beat it well, a the froth rises, to the top, take off, & put in glasses. Currant Wine. No. 1. 1 quart juice 2 quarts water 31/2 pounds sugar 2 gallons brandy to one barrel of wine.
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