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American cookbook, 1900
Page 53
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cold water [on?] to wash it, 2 or 3 times; then soak it in fresh water 5 or 6 hours & simmer it in the same till quite clear; then put lemon juice, wine & sugar, the peel should have been boiled in it. It thickens very much. Rich boiled custard. Pint of milk, the rinds of 2 lemons boiled in it till reduced to 1/2 a pint. Add 1 qt. of good cream, & the yolks of [8?] eggs previously beaten, flavored with sugar to the taste. Put it on the fire & stir it one way till it thickens, do not allow it to boil. Brandy or Cognac added if liked.
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cold water [on?] to wash it, 2 or 3 times; then soak it in fresh water 5 or 6 hours & simmer it in the same till quite clear; then put lemon juice, wine & sugar, the peel should have been boiled in it. It thickens very much. Rich boiled custard. Pint of milk, the rinds of 2 lemons boiled in it till reduced to 1/2 a pint. Add 1 qt. of good cream, & the yolks of [8?] eggs previously beaten, flavored with sugar to the taste. Put it on the fire & stir it one way till it thickens, do not allow it to boil. Brandy or Cognac added if liked.
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