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New England cookbook, 1825-1870
Page 66
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Jumbles 1/2 lb flour, 3/4 butter 1 lb of sugar, 6 eggs some of the yolks left out half a tea spoon full of perlash mix with a half cup of cream half glass of brandy half a nutmeg spread it thin upon pans or paper then sprinkle powered sugar over it & sit it in the oven Snow Cream Mrs DeWitt Beat the whites of 4 eggs to a stiff froth - then stir in two table spoons full of powered white sugar a table spoon full of sweet wine a tea table spoon full of rose water Beat the whole together then add a pint of thick cream
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Jumbles 1/2 lb flour, 3/4 butter 1 lb of sugar, 6 eggs some of the yolks left out half a tea spoon full of perlash mix with a half cup of cream half glass of brandy half a nutmeg spread it thin upon pans or paper then sprinkle powered sugar over it & sit it in the oven Snow Cream Mrs DeWitt Beat the whites of 4 eggs to a stiff froth - then stir in two table spoons full of powered white sugar a table spoon full of sweet wine a tea table spoon full of rose water Beat the whole together then add a pint of thick cream
Szathmary Culinary Manuscripts and Cookbooks
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