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Julian Booker Thompson recipe and travel book, 1898
Page 109
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good Macaroon Pudding. - Heat 1 qt milk, add 1 tablespoon sugar Yolks of 2 or 3 eggs Add 1 tablespoon flour and 1 of cornstarch (dissolved in little water) Add this to milk at boiling point. Let cook until thickens - Remove from fire, Flavor with vanilla, Break macaroons in small pieces, in buttered pudding dish put layer of macaroons then custard and so on. Beat whites of eggs & add 3 tablespoons sugar place in oven & brown
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good Macaroon Pudding. - Heat 1 qt milk, add 1 tablespoon sugar Yolks of 2 or 3 eggs Add 1 tablespoon flour and 1 of cornstarch (dissolved in little water) Add this to milk at boiling point. Let cook until thickens - Remove from fire, Flavor with vanilla, Break macaroons in small pieces, in buttered pudding dish put layer of macaroons then custard and so on. Beat whites of eggs & add 3 tablespoons sugar place in oven & brown
Szathmary Culinary Manuscripts and Cookbooks
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