Folio 2. Page 12. Verso

Folio 2. Page 12. Verso

Recipe to make Dutch Puffs, White Soup and Dutch Blomange.

To make dutch puffs
1 pint of cream, 6 eggs, 5 spoonfuls of
fine flour 1 of Sugar 1 of yeast mixe'd wel
together- melt 1/4lb of fresh butter & add
to the rest put them into large deep cups
sifting over them some fine sugar before
they are put into the oven-

White soup
Take a knuckle of veal put it into 3
3 Qts of water a little bundle of sweet
herbs, one onion: a teaspoonfull of
white pepper 4 blades of mace, cover it
& let stew over a slow fire till it
till it is as good as you wou'd have it
salt to your taste- tthen strain it off, take off all
the top & bottom, to 2 qts put a pint of
cream 8 eggs, keep it stirring quick one
way after you have put it in the eggs
& cream, or it will curdle- when thick enough send it up

Dutch Blomange
Take 20 oz of Isinglass put to it a pint of boiling water, when it is dissolved strain it, put to it a p[in]t of white wine, 8 yolks of eggs well beaten, the juice of 4 lemons & the rind of one cut thin off- mix them all together & set them on the fire, sweeten it to your taste- keep it stirring till it boils

Continues on F2P13R

Charlotte Starkie

Gillespie Family

1782 to 1808

Gillespie Family

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To make dutch puffs1 pint of cream, 6 eggs, 5 spoonfuls of fine flour, 1 of Sugar 1 of yeast mix[e[d wel together - melt 1/4lb of fresh butter & add to the rest put them into large deep cups sifting over them some fine sugar before they are put into the oven-

White soupTake a knuckle of veal put it into 3 3 Qts of water a little bundle of sweet herbs, one onion: a teaspoonfull of white pepper 4 blades of mace, cover it & let stew over a slow fire till it till it is as good as you wou'd have it salt to your taste- tthen strain it off, take off all the top & bottom, to 2 qts put a pint of cream 8 eggs, keep it stirring quick one way after you have put it in the eggs & cream, or it will curdle- when thick enough send it up *

Dutch BlomangeTake 20 oz of Isinglass put to it a pint of boiling water, when it is dissolved strain it, put to it a p[in]t of white wine, 8 yolks of eggs well beaten, the juice of 4 lemons & the rind of one cut thin off- mix them all together & set them on the fire, sweeten it to your taste- keep it stirring till it boils

*Down under the house are the kitchens. This brings to mind a wonderful device, a mahogany dumbwaiter working with pulleys and counter weights, and the meal served upstairs by a butler and maids. A formal meal may be served by a silverman. Needless to say Huntroyd was an exceptionally large and grand mansion.