Transcribe
Translate
Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 44
More information
digital collection
archival collection guide
transcription tips
Blanc Mange 2 Qts Milk 2 oz Isinglass Sweeten & flavor Soak the Isinglass in water until it swells; pour off the water, and put into a pint of the milk, and keep on the fire until dissolved. Then stir it into the rest of the milk previously boiled, strain, sweeten; & flavor when cold. Boiled Custard Scald 2 Qts Milk, stir in 4 eggs well beaten; sweeten & stir on fire until it thickens; flavor when cold. Tapioca Cream [3?] tablespoons of tapioca soaked in a teacup of water over night. Boil a quart of milk and stir in tapioca until it thickens. While on the fire stir in the yolks of [3?] eggs and a cup of sugar. Flavor with 2 teaspoons of vanilla, & a salt spoon of salt. Beat the whites, and stir them in after taking off the fire.
Saving...
prev
next
Blanc Mange 2 Qts Milk 2 oz Isinglass Sweeten & flavor Soak the Isinglass in water until it swells; pour off the water, and put into a pint of the milk, and keep on the fire until dissolved. Then stir it into the rest of the milk previously boiled, strain, sweeten; & flavor when cold. Boiled Custard Scald 2 Qts Milk, stir in 4 eggs well beaten; sweeten & stir on fire until it thickens; flavor when cold. Tapioca Cream [3?] tablespoons of tapioca soaked in a teacup of water over night. Boil a quart of milk and stir in tapioca until it thickens. While on the fire stir in the yolks of [3?] eggs and a cup of sugar. Flavor with 2 teaspoons of vanilla, & a salt spoon of salt. Beat the whites, and stir them in after taking off the fire.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
