Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 18a
More information
digital collection
archival collection guide
transcription tips
Orange 1 cup orange juice & pulp; grated rind 1/2 orange. Cream 1 tbs butter add 1 cup sugar yolks 2 Eggs & orange Soak 2 tbs cracker crumbs in 1/2 cup milk & add to mixture. Meringue. 2 tbs Sugar & whites 2 Eggs Peach. Peel & slice peaches to fill plate very full & sift sugar over. Crack few peach stones (say 6) & blanch & chop fine & add meringue - 2 Eggs 2 tbs Sugar. Strawberry Tartlets Fill gem pans with puff paste & fill with strawberry jam Sprinkle sugar over. Cool & pile whipped cream on Each.
Saving...
prev
next
Orange 1 cup orange juice & pulp; grated rind 1/2 orange. Cream 1 tbs butter add 1 cup sugar yolks 2 Eggs & orange Soak 2 tbs cracker crumbs in 1/2 cup milk & add to mixture. Meringue. 2 tbs Sugar & whites 2 Eggs Peach. Peel & slice peaches to fill plate very full & sift sugar over. Crack few peach stones (say 6) & blanch & chop fine & add meringue - 2 Eggs 2 tbs Sugar. Strawberry Tartlets Fill gem pans with puff paste & fill with strawberry jam Sprinkle sugar over. Cool & pile whipped cream on Each.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
