Scald a codlin before it is ripe, or any sharp apple, and pulpit through a sieve.

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Scald a codlin before it is ripe, or any sharp apple, and pulp it through a sieve.
  2. Beat the whites of two eggs with sugar, and a spoonful of orange flower water.
  3. Mix in by degrees the pulp, and beat all together until you have a large quantity of froth.
  4. Serve it on a raspberry cream.
  5. Alternatively, colour the froth with beetroot, raspberry, or currant jelly, and set it on a white cream, having given it the flavour of lemon, sugar, and wine as above.
  6. Or, put the froth on a custard.
Original Text
Another way. Scald a codlin before it is ripe, or any sharp apple, and pulpit through a sieve. Beat the whites of two 163eggs with sugar, and a spoonful of orange flower water; mix in by degrees the pulp, and beat all together until you have a large quantity of froth. Serve it on a raspberry cream; or you may colour the froth with beetroot, raspberry, or currantjelly, and set it on a white cream, having given it the flavour of lemon, sugar, and wine as above; or, put the froth on a custard.
Notes
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