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English cookbook, 1860
Page 62
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Asnow cheese The peel of two lemons grated and the juice of two 1/2 lb of sifted sugar a pint and half of cream whisk it till itis thick then put it into a sieve and let it stand 24 hours. - German Puffs Blanch and beat about a handful of Almonds with two tea spoonful of water put the yolks of four eggs and the whites of two two spoonfuls of flour well mixed into a pint of thin cream a quarter of alb of melted butter and three ounces of sugar mix all the ingredients
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Asnow cheese The peel of two lemons grated and the juice of two 1/2 lb of sifted sugar a pint and half of cream whisk it till itis thick then put it into a sieve and let it stand 24 hours. - German Puffs Blanch and beat about a handful of Almonds with two tea spoonful of water put the yolks of four eggs and the whites of two two spoonfuls of flour well mixed into a pint of thin cream a quarter of alb of melted butter and three ounces of sugar mix all the ingredients
Szathmary Culinary Manuscripts and Cookbooks
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