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American cookbook, 1886
Page 52
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Raspberry Cream Take a pint of cream & when it boils put to it 3/4 of a pint of raspberry juice sweetened & keep stirring it till thick. Arrow Root Pudding Mix a dessert spoonful of the powder in 2 of cold milk pour upon it a pint of boiling milk in which have been dissolved 4 oz of butter & 2 of lump sugar stir it very frequently till cool, add a little nutmeg & 5 eggs, bake it 1/2 an hour in a dish lined with paste - preserved fruit of any kind put in the bottom eats well. Turn it out of the dish.
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Raspberry Cream Take a pint of cream & when it boils put to it 3/4 of a pint of raspberry juice sweetened & keep stirring it till thick. Arrow Root Pudding Mix a dessert spoonful of the powder in 2 of cold milk pour upon it a pint of boiling milk in which have been dissolved 4 oz of butter & 2 of lump sugar stir it very frequently till cool, add a little nutmeg & 5 eggs, bake it 1/2 an hour in a dish lined with paste - preserved fruit of any kind put in the bottom eats well. Turn it out of the dish.
Szathmary Culinary Manuscripts and Cookbooks
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