Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 28
More information
digital collection
archival collection guide
transcription tips
Hamburg Cream: Beat the yolks and whites of 8 eggs separately. Put the yolks in the [illegible] with 1/2 lb sugar, then juice and rind of 2 lemons. Just let it come to a boil, when the whites must be churned in immediately, and bake off. eat with cream, cook in tin, or porcelain.
Saving...
prev
next
Hamburg Cream: Beat the yolks and whites of 8 eggs separately. Put the yolks in the [illegible] with 1/2 lb sugar, then juice and rind of 2 lemons. Just let it come to a boil, when the whites must be churned in immediately, and bake off. eat with cream, cook in tin, or porcelain.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
