Transcribe
Translate
English cookbook, ca. 1850-1870
Page 63
More information
digital collection
archival collection guide
transcription tips
63 Fondu Mix to a smooth batter with a quarter of a pint of new milk, 2 ounces of arrow-root, pour boiling to them three quarters of a pint more of milk, or of cream in preference, (milk will do,) Stir them well together, and then throw in 2 ounces of butter cut small. When this is melted, and well beaten into the mixture, add the well whisked yolks of 4 eggs, half a teaspoonful of Salt, Something less of cayenne, and 3 ounces of lightly grated cheese, Parmesan, or English, or equal parts of both. Whisk the whites of the eggs to a solid froth, and when all the other parts of the Fondu are in the buttered baking dish, mix in the whisked whites very gently; Put it immediately in rather a quick oven, and bake half an hour, or a little longer - Send to table as quickly as possible -
Saving...
prev
next
63 Fondu Mix to a smooth batter with a quarter of a pint of new milk, 2 ounces of arrow-root, pour boiling to them three quarters of a pint more of milk, or of cream in preference, (milk will do,) Stir them well together, and then throw in 2 ounces of butter cut small. When this is melted, and well beaten into the mixture, add the well whisked yolks of 4 eggs, half a teaspoonful of Salt, Something less of cayenne, and 3 ounces of lightly grated cheese, Parmesan, or English, or equal parts of both. Whisk the whites of the eggs to a solid froth, and when all the other parts of the Fondu are in the buttered baking dish, mix in the whisked whites very gently; Put it immediately in rather a quick oven, and bake half an hour, or a little longer - Send to table as quickly as possible -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
