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Julian Booker Thompson recipe and travel book, 1898
Page 75
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Mrs Seiville's Salad Dressing 1 egg well beaten 1 tablespoon sugar 1 " salt (scant) " " mustard " " melted butter (large) 2/3 cup milk " " vinegar dash of cayenne pepper Cook in double boiler until creamy Stirring constantly. FROZEN PINEAPPLE PUDDING. Boil together two cupfuls of sugar and two cupfuls of water for five minutes. Then add the yolks of three beaten eggs and one grated pineapple. Beat until light and frothy and then beat in the well beaten whites of the eggs and two tablespoons of sherry wine. Turn into a mould and pack in ice and salt for four hours. PINEAPPLE PARFEIT. Whip one quart of cream to a stiff froth and add one cupful of powdered sugar and one grated pineapple. Pour into a mould, pack in ice and salt for three hours. This will make a large quantity.
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Mrs Seiville's Salad Dressing 1 egg well beaten 1 tablespoon sugar 1 " salt (scant) " " mustard " " melted butter (large) 2/3 cup milk " " vinegar dash of cayenne pepper Cook in double boiler until creamy Stirring constantly. FROZEN PINEAPPLE PUDDING. Boil together two cupfuls of sugar and two cupfuls of water for five minutes. Then add the yolks of three beaten eggs and one grated pineapple. Beat until light and frothy and then beat in the well beaten whites of the eggs and two tablespoons of sherry wine. Turn into a mould and pack in ice and salt for four hours. PINEAPPLE PARFEIT. Whip one quart of cream to a stiff froth and add one cupful of powdered sugar and one grated pineapple. Pour into a mould, pack in ice and salt for three hours. This will make a large quantity.
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