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American cookbook, 1900
Page 56
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Beat the whites of the eggs 1/2 an hour till they are like snow, add them to the other ingredients just before baking. to be baked in small saucers 1/4 of an hour. Ground Rice Blanc Mange 1/4 lb Ground rice boiled slowly in 1 quart of good milk, with a little lemon peel & any flavoring & not quite 1/4 lb white sugar, stir it all the time it is over the fire or it will burn in an instant. When boiled to a consistency take out the lemon peel & pour into the Mould. This best made over night, & be eaten with cream, custard or preserves.
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Beat the whites of the eggs 1/2 an hour till they are like snow, add them to the other ingredients just before baking. to be baked in small saucers 1/4 of an hour. Ground Rice Blanc Mange 1/4 lb Ground rice boiled slowly in 1 quart of good milk, with a little lemon peel & any flavoring & not quite 1/4 lb white sugar, stir it all the time it is over the fire or it will burn in an instant. When boiled to a consistency take out the lemon peel & pour into the Mould. This best made over night, & be eaten with cream, custard or preserves.
Szathmary Culinary Manuscripts and Cookbooks
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