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L. Gagnore cookbook, 1930-1940
Page 80
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Gelatine Sponge Pudding 1/3 box gelatine 1/2 c cold H2O 1/2 c boiling H2O 1 c brown sugar Whites of 4 eggs Soak gelatine in cold H2O 1/2 hour. Boil sugar + boiling water until it spins a thread. Add gelatine + boil 1 min longer. Pour gradually on the stiffly beaten whites of eggs. Custard Sauce 1 yolk slightly beaten 1/2 c milk scolded 3 tbsp sugar 1/4 tsp vanilla Mix sugar + yolks. Pour in gradually scalded milk. Cook in a double boiler until the mixture coats spoon.
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Gelatine Sponge Pudding 1/3 box gelatine 1/2 c cold H2O 1/2 c boiling H2O 1 c brown sugar Whites of 4 eggs Soak gelatine in cold H2O 1/2 hour. Boil sugar + boiling water until it spins a thread. Add gelatine + boil 1 min longer. Pour gradually on the stiffly beaten whites of eggs. Custard Sauce 1 yolk slightly beaten 1/2 c milk scolded 3 tbsp sugar 1/4 tsp vanilla Mix sugar + yolks. Pour in gradually scalded milk. Cook in a double boiler until the mixture coats spoon.
Szathmary Culinary Manuscripts and Cookbooks
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