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M. J. Delaney cookbook, 1933
Page 88
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unmold on lettuce and sprinkle with the chopped nuts. Serve with salad dressing. Cheese Cake 1 level tbsp. Knox Gelatine, 1/4 cup cold water, 1 egg, 1/4 cup sugar, 1/4 cup milk, 1/4 tps salt, 1 cup cottage cheese (put through a seive), 1 tbsp lemon juice, 1/2 tsp. grated lemon rind, 1/2 cup whipped cream or whipped evaporated milk. Soak gelatine in cold water about five minutes. Beat yolk of egg slightly, add sugar, salt and
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unmold on lettuce and sprinkle with the chopped nuts. Serve with salad dressing. Cheese Cake 1 level tbsp. Knox Gelatine, 1/4 cup cold water, 1 egg, 1/4 cup sugar, 1/4 cup milk, 1/4 tps salt, 1 cup cottage cheese (put through a seive), 1 tbsp lemon juice, 1/2 tsp. grated lemon rind, 1/2 cup whipped cream or whipped evaporated milk. Soak gelatine in cold water about five minutes. Beat yolk of egg slightly, add sugar, salt and
Szathmary Culinary Manuscripts and Cookbooks
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