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English cookbook, 1860
Page 27
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Cream Pancakes Two ounces of Flour, 6 Eggs leaving out the white of one, half a nutmeg grated, half a pint of cream, half a pint of milk wine measure about a quarter of a pint of Butter melted, and ounce and half of fine sugar - beat the eggs well. Butter the pan and pour in a spoonful of the batter. Orange Marmalade Pare your Oranges as thin as possible then lay them in salt and water four days - changing the water every day. Boil them over a slow fire till they are soft enough to run a straw through them, then take
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Cream Pancakes Two ounces of Flour, 6 Eggs leaving out the white of one, half a nutmeg grated, half a pint of cream, half a pint of milk wine measure about a quarter of a pint of Butter melted, and ounce and half of fine sugar - beat the eggs well. Butter the pan and pour in a spoonful of the batter. Orange Marmalade Pare your Oranges as thin as possible then lay them in salt and water four days - changing the water every day. Boil them over a slow fire till they are soft enough to run a straw through them, then take
Szathmary Culinary Manuscripts and Cookbooks
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