Dessert

Melt ½ oz fresh Butter in a saucepan, stir into it a T.S.ful of Flour – when well mixed put in – a small quantity of milk or cream & – about 3 oz of Parmesan Cheese grated. Stir on fire till it is a thick cream but be careful not to let it boil, […]

A qt. mould, butter well & ornament with candied ginger. Make a rich custard with – yolks of 12 & whites of 6 eggs. – pt cream – & sugar to taste: dissolve 1 oz gelatine in enough milk to fill up the M. when cold add glass of rum or sherry pour the mixture

Make a C. with – 4 Eggs, – 1 Pt milk – ¾ oz Isinglass flavoured with Brandy & vanilla Let the C. become quite cold, – it will be thick & lumpy. Dip a mould in water with a spoon arrange the C. in the bottom carefully filling the holes. Slice some Sponge cakes

¼ lb butter ¾ lb loaf sugar, the yolks of 6 eggs whisked & strained, the juice of 2 lemons, & rind of 1 grated. Keep stirring over a gentle fire till it is as thick as good cream, pour into small jars, & tie over when cold. Keep in dry place.     This

1 lb of flour 1¼ lb of sugar 1 doz eggs Beat the yolks first, then add the sugar, then the white flavored with essence of lemon or rose. Beat it well then stir in the flour without beating. Lastly add a Wine Glass and a half of cold water – Put in the pan

2 cups Sugar 5 eggs butter the “size” of 2 eggs 1 small cup milk 1¼ teaspoonful baking powder a little nutmeg or lemon —— Mix butter & sugar to a cream add eggs one by one put in one cup flour, then the milk add the other cup of flour with the baking powder.

Water 5½ gallons Ginger root bruised ¼ lb. Tartaric acid ½ oz. White Sugar 2½ lbs. White of Eggs – 3 well beaten Lemon oil 1 Teaspoon Yeast 1 gill —— Boil the root for 30 minutes in one gallon of the water. Strain off & put the oil in while hot – Mix –

Make a custard with 6 Eggs, 2 Dessert spoonful arrowroot 2 qts of milk sweeten and flavour let it cool then add one qrt of sweetened cream, put into the freezer surrounded with broken ice and coarse salt, turn until the mixture is sufficiently frozen then take out of the agitator. if a patent freezer

½ lb Sugar to 1 lb of Strawberries boil twenty minutes to half hour put in Jam Jars seal quite hot.     This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters

¼ lb sugar to 1 lb fruit put into preserving pan boil for twenty minutes put in Jam Jars quite hot. cover tightly at once.     This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers