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Julie M. Clagett cookbook, 1908-1914
Page 48
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Brandy Peaches, No 2 Make a ley of Saleratis & water, scald the fruit until you can rub off the skin with a coarse cloth. Cover them entirely with cold water for a day & night, changing the water 2 or 3 times, Next make a rich syrup of 1 lb sugar, & 1/2 pt water, & as soon as it boils, put the fruit in for 10 min. Then take out the fruit & boil the syrup until it becomes thick, then add as much brandy as syrup. Lemon pie Make a nice paste, & lay it into two medium sized plates; then prepare the following mixture. To the juice & grated rind of 1 lemon; make very sweet with white sugar, add three well-beaten eggs a piece of butter the size of 1/2 an egg, melted. Stir these ingredients together then add a pint of rich milk, or thin cream, stiring very fast. Fill the plates & bake immediately.
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Brandy Peaches, No 2 Make a ley of Saleratis & water, scald the fruit until you can rub off the skin with a coarse cloth. Cover them entirely with cold water for a day & night, changing the water 2 or 3 times, Next make a rich syrup of 1 lb sugar, & 1/2 pt water, & as soon as it boils, put the fruit in for 10 min. Then take out the fruit & boil the syrup until it becomes thick, then add as much brandy as syrup. Lemon pie Make a nice paste, & lay it into two medium sized plates; then prepare the following mixture. To the juice & grated rind of 1 lemon; make very sweet with white sugar, add three well-beaten eggs a piece of butter the size of 1/2 an egg, melted. Stir these ingredients together then add a pint of rich milk, or thin cream, stiring very fast. Fill the plates & bake immediately.
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