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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 191
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Chocolate Cream Take a cup full thick cream and whip up to a stiff froth then mix in three oz of vanilla chocolate that has been grated fine, add a few drops of essence of vanilla and a little sugar mix lightly & serve in a crystal dish to Sep 1900 [Jorie?] W S C Gillespie 1901 - 3 Fresh laid eggs put into a 2 lb jam jar and covered with lemon juice turn every day - At the end of three days the shells will be demolished
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Chocolate Cream Take a cup full thick cream and whip up to a stiff froth then mix in three oz of vanilla chocolate that has been grated fine, add a few drops of essence of vanilla and a little sugar mix lightly & serve in a crystal dish to Sep 1900 [Jorie?] W S C Gillespie 1901 - 3 Fresh laid eggs put into a 2 lb jam jar and covered with lemon juice turn every day - At the end of three days the shells will be demolished
Szathmary Culinary Manuscripts and Cookbooks
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