Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

    51/84 (page 43)
    of the squash, one cupful of cream, three eggs, some sugar, and seasoning; make very thin with hot milk. Lemon Pies.—Two lemons, one cupful of cream, five eggs, a piece of butter the size of an egg, and sugar to taste. Beat the yolks of the eggs and sugar together, then beat the whites of the eggs stiff; add the cream to the yolks, next the melted butter, grated lemon, and juice; then add the whites just before putting into the plates, which must be covered with light paste. Apple Pudding.—Two pounds of strained apple, six ounces of melted butter in rose water, eight eggs, lemon and sugar to taste. Bake in puff paste. Charlotte de Busse.—'Three-quarters of an ounce of isinglass, (good weight,) one vanilla bean, put into half a pint of milk; boil till dissolved ; ten eggs, (less will do ;) add to the yolks half a pound of sugar; beat very light; add half a gill of brandy, then one pint of sweet cream ; strain the half a pint of milk ; add then the beaten whites, and mix all together; pour into moulds which have been lined with sponge cake, about a quarter of an inch thick.