Transcribe
Translate
Emily Netuzed recipe book, August 1874
Page 9
More information
digital collection
archival collection guide
transcription tips
Devilled Oysters Open them in their deep shell, season with Cayenne Pepper a small piece of Butter, salt & lemon juice place them on a Gridiron over a brisk fire & broil 3 minutes Devil Mixture (for Beef Bones) 1 Spoonful Mustard, 1 of [illegible] Sauce or Chutnee, 1 of Anchovy, 2 Salad oil, & a little Cayenne - fill up the Incisions well & grill very brown. Gâteau de Pommes 2 lbs Apples boiled 15 Minutes, cut & cored 1 lb Sugar put in 1/2 pint water to clarify the Sugar 1/2 the Peel of a Lemon grated & if the Apples are not sharp, the Juice of a Lemon. It must then boil 2 hours till it is quite stiff; put it in a Mould & when cold it will easily turn out, & pour a Custard Sauce over it. (Mrs. Ellison)
Saving...
prev
next
Devilled Oysters Open them in their deep shell, season with Cayenne Pepper a small piece of Butter, salt & lemon juice place them on a Gridiron over a brisk fire & broil 3 minutes Devil Mixture (for Beef Bones) 1 Spoonful Mustard, 1 of [illegible] Sauce or Chutnee, 1 of Anchovy, 2 Salad oil, & a little Cayenne - fill up the Incisions well & grill very brown. Gâteau de Pommes 2 lbs Apples boiled 15 Minutes, cut & cored 1 lb Sugar put in 1/2 pint water to clarify the Sugar 1/2 the Peel of a Lemon grated & if the Apples are not sharp, the Juice of a Lemon. It must then boil 2 hours till it is quite stiff; put it in a Mould & when cold it will easily turn out, & pour a Custard Sauce over it. (Mrs. Ellison)
Szathmary Culinary Manuscripts and Cookbooks
sidebar
