Wellcome Collection: Coley Family (MS1711 )

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Receipt book containing cookery receipts in English: with additions by several hands, and a few medical receipts.

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(51) 28 Creams &c Jelly of Cream

Take four ounces of hartshorn, put it on in three pints of water, let it boil till it is a stif jelly, whcih you will know by taking a little in a spoon to cool; then [strain] it off, and add to it half a pint of Cream, two spoonfuls of rose water, two spoonfulls of sack. And sweetn it to your taste; then give it a gentle Boil, but keep stirring it all the time or it will curdle; then take it off, & stir it till it is cold; then put it into broad bottom cups, let them stand all night, & turn them out into a dish; take half a pint pf cream, two spoonfulls of rose water, & as much sack, sweeten it to your palate, and pour over them

To make Orange Cream

Last edit 10 months ago by Beth M
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[page] 52[/page] Creams a Cream Take a pint of good cream & spoonfulls of Sack as much Rose watter 12 Almonds blanc'd and beaten fine stir in the cream as much sugar as will please you take the white of one egg beat in it then put in a glass bottle stop'd close shake it to fro to froth and keep it for use

To Make Queen Cakes Take a pound of butter wash it in rose watter then beat it with your hand till all most to cream have ten eggs ready beat the yolks by them selves and the whites by themselves the whites beaten to a light froth Having a pound of flower [doic'd] a sifted a pound of loaf sugar Mix your flower and sugar together when your butter is all most cream put your eggs in by the spoonfulls then shake in a littel flower do so till is all in beating it all the while have half a pound of currants wash'd and diced then put them in your cake batter your pans well and sift a little fine sugar on them bake them in a quick oven

To Make Custard the yolks of 7 eggs and beat them well and mix a littel cold cream with your eggs and sweeten to your tast with lofe sugar pounded and half a pint of cold cream to it with 2 spoonfulls of orange flower watter and two or 3 drops of oil of cinnamon boil a pint of cream more, and put to it, having mixed it, put it over the fire, keep it stiring till it boiles, or, you see it thickens, then take it of, put it in cups, and send it to the oven

Last edit 4 months ago by christina.jameson
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[page] 53[/page] Creams Calfs Foot Jelly

3 feet scal'd and pick them very clean and sit them over the fire in a gallon of water boil them very gentily till all of a mash then strain the liquor into a pan and when it is cold and a stiff jelly take of the fat and put the remainder in sillet live the settiliment behind, when it boiles [?] some thing better then a quarter of a pound of lofe sugar then have in readiness the whites of 6 beaten eggs to a froth and a quarter of a pint of sherry when the sugar is dessolved put in the eggs and wine and the juice of a lemon strain the juice from the seeds, stir it together let it boil gentily untill the eggs are turned and hard curud, then put it throw a jelly bag 5 or 6 times to clear it keep it near the fire it may not cool to soon in the Bag boil a littel more cinnamon ????

To Make a Good Sillabub Whites of 4 eggs beat them to a froth with juice of a lemon and as much sugar as will make your sillabub, whip it with a whisk till your sugar is dissolved pour in half a pint of sack beat it well and put in a pint of cream Beat it well together and put it in your glasses let it stand five hours and it is fit for use

Last edit 4 months ago by christina.jameson
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(54)

Last edit 6 months ago by Megan.andress
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(55) Creams

Last edit 4 months ago by christina.jameson
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