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American cookbook, ca. 1850
Page 37
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German Puffs Half an ounce of almonds blanched and beat fine with a spoonful of Rose water, two eggs, leave out one white, one spoonful of flour, half a hint of cream, two ounces of butter, melted. sweeten to your taste. Bake them in buttered cups half filled. Wine Sauce. To Pickle Lobsters First boil your lobsters, then break them, and take out the tails and claws, as whole as you can. Put in White Wine and vinegar sufficient to cover the quantity of lobster that you have. Add mace, nutmeg, and whole pepper, give them a boil, when cold put in the lobster, slice a little lemon peel and put into (put them close for use) Liquid Soap Mrs. Wigg To 3 pints of spirits of wine, put 1 lb of soft soap & a piece of camphor, the size of a a abricot. Let it stand a few days till all the ingredients are dissolved then pour gently into bottles.
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German Puffs Half an ounce of almonds blanched and beat fine with a spoonful of Rose water, two eggs, leave out one white, one spoonful of flour, half a hint of cream, two ounces of butter, melted. sweeten to your taste. Bake them in buttered cups half filled. Wine Sauce. To Pickle Lobsters First boil your lobsters, then break them, and take out the tails and claws, as whole as you can. Put in White Wine and vinegar sufficient to cover the quantity of lobster that you have. Add mace, nutmeg, and whole pepper, give them a boil, when cold put in the lobster, slice a little lemon peel and put into (put them close for use) Liquid Soap Mrs. Wigg To 3 pints of spirits of wine, put 1 lb of soft soap & a piece of camphor, the size of a a abricot. Let it stand a few days till all the ingredients are dissolved then pour gently into bottles.
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