Transcribe
Translate
Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 117
More information
digital collection
archival collection guide
transcription tips
117 currants a little salt & nutmeg [illegible] up one egg add two teaspoonfuls of water [illegible] the whole into a light paste put into [illegible] [illegible] which must not be more than half full. bake in rather a quick oven. [illegible] August 60 Walnut Cream A 1/4 lb of Carolina rice [illegible] boiled in a not quite a pint (English) of new milk. Blanch 8 sweet almonds chopped fine and add them to the [illegible] [illegible] with white sugar. Stir in 1/2 oz gelatine that has been soaked in a little cold milk & leave it to cool. Whip 1/2 a pint of double cream and add it to the rice Put all into a mould with a chimney [illegible] it in warm water, to turn it out & fill the chimney with any [illegible] you like, & add some [illegible] to the mould
Saving...
prev
next
117 currants a little salt & nutmeg [illegible] up one egg add two teaspoonfuls of water [illegible] the whole into a light paste put into [illegible] [illegible] which must not be more than half full. bake in rather a quick oven. [illegible] August 60 Walnut Cream A 1/4 lb of Carolina rice [illegible] boiled in a not quite a pint (English) of new milk. Blanch 8 sweet almonds chopped fine and add them to the [illegible] [illegible] with white sugar. Stir in 1/2 oz gelatine that has been soaked in a little cold milk & leave it to cool. Whip 1/2 a pint of double cream and add it to the rice Put all into a mould with a chimney [illegible] it in warm water, to turn it out & fill the chimney with any [illegible] you like, & add some [illegible] to the mould
Szathmary Culinary Manuscripts and Cookbooks
sidebar
