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American cookbook, 1900
Page 51
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over a slow fire, stirring constantly to prevent burning until the flour is quite dissolved. Prepare a shallow dish with some ratafia cakes as the bottom & when the cream is sufficiently boiled pour it thorough a sieve upon the cakes; it should be served cold & just before sending it up, some finely powdered cinnamon should be dusted thickly over it. Apple Cream Take 6 large apples, a piece of butter & some cinnamon. Stew them together, pass them through a sieve, & put them to cool, dissolve 3/4 oz of
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over a slow fire, stirring constantly to prevent burning until the flour is quite dissolved. Prepare a shallow dish with some ratafia cakes as the bottom & when the cream is sufficiently boiled pour it thorough a sieve upon the cakes; it should be served cold & just before sending it up, some finely powdered cinnamon should be dusted thickly over it. Apple Cream Take 6 large apples, a piece of butter & some cinnamon. Stew them together, pass them through a sieve, & put them to cool, dissolve 3/4 oz of
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