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Julie M. Clagett cookbook, 1908-1914
Page 94
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powdered sugar; Put the cream & sugar together & let them come to a boil, then stir in the almonds & eggs, & let all come to a good boil, When cold, season with wine, & rose water or any other seasoning you may like. Ice Cream (Miss Crowell.) Put 3 pts of milk over the fire with 1/3 of a paper of gelatine, 1 lb of sugar, heat the milk until the gelatine is completely dissolved. In the mean time, beat 2 eggs & stir into 3 pts of cold milk; then pour this into the hot milk & stir for a few minutes, Then strain & set away to cool. When cool flavor & freeze The milk must be unskimmed milk. Chocolate cream - Make a custard of 2 qts of milk 6 eggs, & 1 lb sugar - then melt 1/2 cake of Baker's chocolate in a bowl over the tea kettle. Stir it in the custard while both are
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powdered sugar; Put the cream & sugar together & let them come to a boil, then stir in the almonds & eggs, & let all come to a good boil, When cold, season with wine, & rose water or any other seasoning you may like. Ice Cream (Miss Crowell.) Put 3 pts of milk over the fire with 1/3 of a paper of gelatine, 1 lb of sugar, heat the milk until the gelatine is completely dissolved. In the mean time, beat 2 eggs & stir into 3 pts of cold milk; then pour this into the hot milk & stir for a few minutes, Then strain & set away to cool. When cool flavor & freeze The milk must be unskimmed milk. Chocolate cream - Make a custard of 2 qts of milk 6 eggs, & 1 lb sugar - then melt 1/2 cake of Baker's chocolate in a bowl over the tea kettle. Stir it in the custard while both are
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