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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 36
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Frozen Pudding 1 Quart Cream 1 Pint Milk The yolks of 10 eggs. Put it on the fire and stir until it begins to thicken like soft custard. When cold, add three tablespoonfuls of brandy, one teaspoonful of vanilla, and one of Almond. When partially frozen, add 1/2 pound of raisins boiled and stoned, 1/4 pound of citron, and 1/4 pound of currants. Lemon Pie 2 Good Lemons, grated rind + juice, Tablespoons Powdered Sugar. 16 Tablespoons Melted Butter 4 Yolks of eggs. 5 1 Pint of Water 2 Tablespoon Corn Starch. Wet the Corn Starch with a little cold water, and stir it in the Pint of Water when it boils. Mix this with the above, stirring it all well together; then pour it in a rich paste to bake it; beat the whites of eggs very light; add 6 tablespoons of
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Frozen Pudding 1 Quart Cream 1 Pint Milk The yolks of 10 eggs. Put it on the fire and stir until it begins to thicken like soft custard. When cold, add three tablespoonfuls of brandy, one teaspoonful of vanilla, and one of Almond. When partially frozen, add 1/2 pound of raisins boiled and stoned, 1/4 pound of citron, and 1/4 pound of currants. Lemon Pie 2 Good Lemons, grated rind + juice, Tablespoons Powdered Sugar. 16 Tablespoons Melted Butter 4 Yolks of eggs. 5 1 Pint of Water 2 Tablespoon Corn Starch. Wet the Corn Starch with a little cold water, and stir it in the Pint of Water when it boils. Mix this with the above, stirring it all well together; then pour it in a rich paste to bake it; beat the whites of eggs very light; add 6 tablespoons of
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