Transcribe
Translate
English cookbook, 1700
Page 99
More information
digital collection
archival collection guide
transcription tips
99 Stone Cream A quart of cream & a stick of Cinnamon boil it well & when cold put in three spoonfuls of Brandy & three of white wine & one of Rummel water that was steeped over night. stir it a little while or it will curdle, sweeten it Tapioca Pudding Three parts of a common tea cup of tapioca soaked all night in Milk then put a pint of milk three Eggs & a little sugar & bake it. Marble Head Boil a calves Head till the bones will come out easy then cut it into small peices then take salt pepper mace nutmeg & Thyme & parsley the quantity you chuse & mix with your meat well. then press it into your mould & boil it one hour let it stand till cold before you turn it out the tongue must be boiled very tender a Calves or Hogs foot may be added to increase the quantity but must also be boiled very tender
Saving...
prev
next
99 Stone Cream A quart of cream & a stick of Cinnamon boil it well & when cold put in three spoonfuls of Brandy & three of white wine & one of Rummel water that was steeped over night. stir it a little while or it will curdle, sweeten it Tapioca Pudding Three parts of a common tea cup of tapioca soaked all night in Milk then put a pint of milk three Eggs & a little sugar & bake it. Marble Head Boil a calves Head till the bones will come out easy then cut it into small peices then take salt pepper mace nutmeg & Thyme & parsley the quantity you chuse & mix with your meat well. then press it into your mould & boil it one hour let it stand till cold before you turn it out the tongue must be boiled very tender a Calves or Hogs foot may be added to increase the quantity but must also be boiled very tender
Szathmary Culinary Manuscripts and Cookbooks
sidebar
