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English cookbook, ca. 1824
Page 6
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[?} Eggs Boil some eggs hard, take off the shells without removing the white, cover them completely with a fine [?] [forcement?] Fry them of a fine light brown and serve with good gravy in the dish. - Lemon Dumplings 1/4 lb [Suet?], 1/2 lb. bread crumbs. 1/4 lb: Sugar, 1 egg, 1 Lemon peeled very thin, [?] the juice and peel of the lemon and mix it well together. boil them 20 minutes.
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[?} Eggs Boil some eggs hard, take off the shells without removing the white, cover them completely with a fine [?] [forcement?] Fry them of a fine light brown and serve with good gravy in the dish. - Lemon Dumplings 1/4 lb [Suet?], 1/2 lb. bread crumbs. 1/4 lb: Sugar, 1 egg, 1 Lemon peeled very thin, [?] the juice and peel of the lemon and mix it well together. boil them 20 minutes.
Szathmary Culinary Manuscripts and Cookbooks
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