Transcribe
Translate
New England cookbook, 1855-1934
Page 66
More information
digital collection
archival collection guide
transcription tips
Sauce 1 cup of sugar, butter size of an egg 1 [glass?] of wine. Beat the sugar and butter to a cream, add one egg well beaten and 1/2 wine [glass?] of boiling water, (the last thing before serving.) Apple Jelly 1 1/2 [??] of loaf sugar, put in a pint of water, let it boil till it is sugar again then add 2 lb of apples, cut an cored add the juice of two lemons, boil all together till quite stiff Put it in a mould. Serve in a dish with a rich custard. Half the quantity is enough for a good sized mould. Mock Cream mix half a table spoonfull flour with one pint of milk, simmer five minutes then beat the yoalk of an egg and stir into the milk while boiling. Apple Float? Whites of 2 eggs well beaten, add a spoonful of sugar 6 apples [stemed?] and drained til quit dry. Beat them together Make a soft custard put the apple in a dish and lay the float on top of custard
Saving...
prev
next
Sauce 1 cup of sugar, butter size of an egg 1 [glass?] of wine. Beat the sugar and butter to a cream, add one egg well beaten and 1/2 wine [glass?] of boiling water, (the last thing before serving.) Apple Jelly 1 1/2 [??] of loaf sugar, put in a pint of water, let it boil till it is sugar again then add 2 lb of apples, cut an cored add the juice of two lemons, boil all together till quite stiff Put it in a mould. Serve in a dish with a rich custard. Half the quantity is enough for a good sized mould. Mock Cream mix half a table spoonfull flour with one pint of milk, simmer five minutes then beat the yoalk of an egg and stir into the milk while boiling. Apple Float? Whites of 2 eggs well beaten, add a spoonful of sugar 6 apples [stemed?] and drained til quit dry. Beat them together Make a soft custard put the apple in a dish and lay the float on top of custard
Szathmary Culinary Manuscripts and Cookbooks
sidebar
