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Harriet Dawbarne cookbook, January 1834
Page 64
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Creme a la Russe Have a quart mould inlaid with finger biscuits (Satheys) 4 oz of powdered Sugar, 4 yolks of Eggs - Mix these well together, then add 1/2 pint of boiling milk, with a piece of Vanilla boiled in it (to flavor) stir it all the while till it comes to a boil, but it must not boil. Add 1 oz of dissolved Gelatine (or isinglass) & when the whole is nearly Cold & well mixed together, then add a pint of well whipped cream, stir the whole well together & put it into the moulds. Feby 15th 1876 Mrs Ridgway Elm Lodge
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Creme a la Russe Have a quart mould inlaid with finger biscuits (Satheys) 4 oz of powdered Sugar, 4 yolks of Eggs - Mix these well together, then add 1/2 pint of boiling milk, with a piece of Vanilla boiled in it (to flavor) stir it all the while till it comes to a boil, but it must not boil. Add 1 oz of dissolved Gelatine (or isinglass) & when the whole is nearly Cold & well mixed together, then add a pint of well whipped cream, stir the whole well together & put it into the moulds. Feby 15th 1876 Mrs Ridgway Elm Lodge
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