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Julie M. Clagett cookbook, 1908-1914
Page 93
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wine. A large cup of cream. The juive & grated rind of 3 lemons. Stir it over the fire until it thickens rather more than custrad. Serve in glasses & eat cold. Charlotte Russe. No 4 Boil your vanilla bean in a pot of water. Pour it on 1 oz isinglass, let it remain until it all dissolves & reduce it to one half. Then strain it. Make a custrad of 4 eggs, & one pt of milk, then add 3/4 lb sugar. Whilst the isinglass and custard are hoot, mix it in a bowl on ice. Stir it all the time, until it is nearly stiff, then add a gil of [milk?] cream, well whipped up. Stir all the time to prevent lumping. Put the cake round the sides of the mould; then pour in the custard. Almond cream The whites of 12 eggs beaten to a stiff peak. Three quarters of a lb almonds blanched & powdered, one gil cream, 3/4 lb powdered
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wine. A large cup of cream. The juive & grated rind of 3 lemons. Stir it over the fire until it thickens rather more than custrad. Serve in glasses & eat cold. Charlotte Russe. No 4 Boil your vanilla bean in a pot of water. Pour it on 1 oz isinglass, let it remain until it all dissolves & reduce it to one half. Then strain it. Make a custrad of 4 eggs, & one pt of milk, then add 3/4 lb sugar. Whilst the isinglass and custard are hoot, mix it in a bowl on ice. Stir it all the time, until it is nearly stiff, then add a gil of [milk?] cream, well whipped up. Stir all the time to prevent lumping. Put the cake round the sides of the mould; then pour in the custard. Almond cream The whites of 12 eggs beaten to a stiff peak. Three quarters of a lb almonds blanched & powdered, one gil cream, 3/4 lb powdered
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