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New England cookbook, 1855-1934
Page 8
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To Cook a French dish Take six onions, fry them very brown, cut them in slices, & put them in a Dutch oven. Put a head of Cabbage in, cut in small pieces or quarters - lie in the meat or poultry whole or cut, as you please, add a shake of flour, a small bit of butter, pepper, salt & Catsup to your taste. Let it stew till tender, cover well with water, & keep the top of the oven on till done. Salsafer Sauce Take the plant and wash it clean & scrape it - then boil it two hours, quite tender in as much milk & water as will be sufficient for your sauce - then add butter, white wine, nutmeg, pepper & salt Plum Pudding One pint of suet, one do of stoned raisins, 1 doz eggs, 3 pounded crackers - sugar according to your taste 1 quart of milk, 2 nutmegs - a little rose water - 2 hours to bake Lemon Pudding Grate the rind of two large lemons & squeeze the juice upon it let it stand two hours, then strain it off & put to it nine eggs, half a pound of loaf sugar, 3 ounces of butter melted in rose water & three or four spoonsful of cream
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To Cook a French dish Take six onions, fry them very brown, cut them in slices, & put them in a Dutch oven. Put a head of Cabbage in, cut in small pieces or quarters - lie in the meat or poultry whole or cut, as you please, add a shake of flour, a small bit of butter, pepper, salt & Catsup to your taste. Let it stew till tender, cover well with water, & keep the top of the oven on till done. Salsafer Sauce Take the plant and wash it clean & scrape it - then boil it two hours, quite tender in as much milk & water as will be sufficient for your sauce - then add butter, white wine, nutmeg, pepper & salt Plum Pudding One pint of suet, one do of stoned raisins, 1 doz eggs, 3 pounded crackers - sugar according to your taste 1 quart of milk, 2 nutmegs - a little rose water - 2 hours to bake Lemon Pudding Grate the rind of two large lemons & squeeze the juice upon it let it stand two hours, then strain it off & put to it nine eggs, half a pound of loaf sugar, 3 ounces of butter melted in rose water & three or four spoonsful of cream
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