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American cookbook, 1850-1870
Page 2
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Jumbles. 1/2 lb of Butter 1/2 lb of Sugar, 2 eggs 1/2 lb of Flour, cinnamon, Rose Water, Maccaroons 1 lb blanched almonds, 2 cloves, 1/2 lb loaf sugar. The whites of 3 eggs, Rose Water to flavor Plum Pudding 1 lb of flour. 1 lb of Suet [illegible] " Sugar " " raisins " " currants 1/2 pint of Brandy 1/2 pint of Rose water 1 pint of cream Boil 4. hours. Puff Paste. 1 lb flour. 1 lb butter, 1/2 pint of water Pine Apple Punch. Dissolve 1 pound of Rock candy in a quart of boiling water, the juice of 1 doz. lemons, and strain through a fine sieve, into a large bowl, and slicing [throu?] a fine mellow pine apple. Add two bottles of Claret, and a large lump of ice.
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Jumbles. 1/2 lb of Butter 1/2 lb of Sugar, 2 eggs 1/2 lb of Flour, cinnamon, Rose Water, Maccaroons 1 lb blanched almonds, 2 cloves, 1/2 lb loaf sugar. The whites of 3 eggs, Rose Water to flavor Plum Pudding 1 lb of flour. 1 lb of Suet [illegible] " Sugar " " raisins " " currants 1/2 pint of Brandy 1/2 pint of Rose water 1 pint of cream Boil 4. hours. Puff Paste. 1 lb flour. 1 lb butter, 1/2 pint of water Pine Apple Punch. Dissolve 1 pound of Rock candy in a quart of boiling water, the juice of 1 doz. lemons, and strain through a fine sieve, into a large bowl, and slicing [throu?] a fine mellow pine apple. Add two bottles of Claret, and a large lump of ice.
Szathmary Culinary Manuscripts and Cookbooks
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