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Emily Netuzed recipe book, August 1874
Page 7
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Platter Puddings 3 Spoonsful flour. 3 Eggs. 3/4 Pint milk, a little Salt. Pour this mixture into 3 Plates. Bake separately; when done lay a little cold Butter or Sugar on each, & place them on another dish. [Stone?] Cream (Mrs Cutler). Squeeze the juice of a large Lemon into a glass dish & grate also the rind into it - lay upon it preserved Apricots or Plums; have ready a Pint Cream & Milk mixed with 1/2 an oz of Isinglass dissolved in it, let it be nearly cold before putting it on the Sweetmeat. Mrs Cutler Sweet Omelette. Beat well the Yolks of 3 Eggs then the whites separately to a high froth, put the Yolks to the whites & throw this Mixture into an Omelette Pan that has been buttered - fry it & brown with a Salamander, add Apricot Jam in the middle & then turn out on a Dish & again brown the top with the Salamander again. Mrs Cutler
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Platter Puddings 3 Spoonsful flour. 3 Eggs. 3/4 Pint milk, a little Salt. Pour this mixture into 3 Plates. Bake separately; when done lay a little cold Butter or Sugar on each, & place them on another dish. [Stone?] Cream (Mrs Cutler). Squeeze the juice of a large Lemon into a glass dish & grate also the rind into it - lay upon it preserved Apricots or Plums; have ready a Pint Cream & Milk mixed with 1/2 an oz of Isinglass dissolved in it, let it be nearly cold before putting it on the Sweetmeat. Mrs Cutler Sweet Omelette. Beat well the Yolks of 3 Eggs then the whites separately to a high froth, put the Yolks to the whites & throw this Mixture into an Omelette Pan that has been buttered - fry it & brown with a Salamander, add Apricot Jam in the middle & then turn out on a Dish & again brown the top with the Salamander again. Mrs Cutler
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