Transcribe
Translate
New England cookbook, 1855-1934
Page 39
More information
digital collection
archival collection guide
transcription tips
Washington Pies 1 1/2 Cup of butter 3 " Flour 2 " sugar 1 " cream 4 eggs 1 teaspoonful of Saleratus 1 do of lemon - a quick bake, & when cool, put the fruit in. Baked in thin sheets. Quince Marmalade Wash & quarter the quinces without paring them, put them on the fire with just water enough to stew them in. When soft, rub through a seive & put to each pound of strained Quince a pound of brown sugar. Let it on a few coals & let it stew slowly, stirring it constantly. When it has stewed an hour, take a little out & when cold, if it cuts smoothly, it is sufficiently done.
Saving...
prev
next
Washington Pies 1 1/2 Cup of butter 3 " Flour 2 " sugar 1 " cream 4 eggs 1 teaspoonful of Saleratus 1 do of lemon - a quick bake, & when cool, put the fruit in. Baked in thin sheets. Quince Marmalade Wash & quarter the quinces without paring them, put them on the fire with just water enough to stew them in. When soft, rub through a seive & put to each pound of strained Quince a pound of brown sugar. Let it on a few coals & let it stew slowly, stirring it constantly. When it has stewed an hour, take a little out & when cold, if it cuts smoothly, it is sufficiently done.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
