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Julie M. Clagett cookbook, June 1, 1886
Page 42
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mixed with 3 tablespoons of sugar, return to the oven & delicately brown. Cream Pie. Beat well together 1/2 cup sugar, white of 1 egg, & a tablespoon flour - add 1 cup of rich milk, or use part cream. bake with only an undercrust - grate nutmeg over. Lemon Pie. Grate the rind of 1 lemon, juice of same, 1 cup sugar, mix 1 tablespoon corn-starch with cold water, add 1 cup boiling water, & cook a little turn together, beat the yolks of 1 egg & add to the mixture, beat the whites of 2 eggs to a froth with a little sugar, & put over the top after the pie is baked - & set in the oven to brown slightly. French Pancakes - Beat together until smooth 6 eggs & a half lb flour melt 4 oz butter, & add to the batter, with 1 oz sugar & 1/2 pt milk, beat until smooth, put a table spoonfull at a time in a frying pan slightly greased, spreading evenly by tipping the pan about - fry to a light brown, spread
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mixed with 3 tablespoons of sugar, return to the oven & delicately brown. Cream Pie. Beat well together 1/2 cup sugar, white of 1 egg, & a tablespoon flour - add 1 cup of rich milk, or use part cream. bake with only an undercrust - grate nutmeg over. Lemon Pie. Grate the rind of 1 lemon, juice of same, 1 cup sugar, mix 1 tablespoon corn-starch with cold water, add 1 cup boiling water, & cook a little turn together, beat the yolks of 1 egg & add to the mixture, beat the whites of 2 eggs to a froth with a little sugar, & put over the top after the pie is baked - & set in the oven to brown slightly. French Pancakes - Beat together until smooth 6 eggs & a half lb flour melt 4 oz butter, & add to the batter, with 1 oz sugar & 1/2 pt milk, beat until smooth, put a table spoonfull at a time in a frying pan slightly greased, spreading evenly by tipping the pan about - fry to a light brown, spread
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