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Emily Netuzed recipe book, August 1874
Page 10
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Rice Cream Take 1/2 lb coarse ground Rice, 1/2 pint Milk Sugar which has been rubbed on the rind of a Lemon, a piece of Butter the size of an egg & 1/2 oz Isinglass. Boil together for 20 minutes stirring all the time, when it is cold add a Pint of whipped Cream. put it in a Mould & when stiff turn it out & serve in a Dish with clear red Syrup. If iced it will be infinitely improved Mayonaise Sauce Put the Yolks of two raw Eggs & one hard-boiled into a marble mortar with a little white Pepper, half a teaspoonful Salt & Sugar, a few drops of Harvey Sauce & a Dessert-spoonful Cream, mix well & stir always one way, add by degrees 1 Tablespoonful Vinegar or lemon juice, & 2 Tablespoonsfuls best Salad oil When quite smooth & thick, pour the Salad over.
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Rice Cream Take 1/2 lb coarse ground Rice, 1/2 pint Milk Sugar which has been rubbed on the rind of a Lemon, a piece of Butter the size of an egg & 1/2 oz Isinglass. Boil together for 20 minutes stirring all the time, when it is cold add a Pint of whipped Cream. put it in a Mould & when stiff turn it out & serve in a Dish with clear red Syrup. If iced it will be infinitely improved Mayonaise Sauce Put the Yolks of two raw Eggs & one hard-boiled into a marble mortar with a little white Pepper, half a teaspoonful Salt & Sugar, a few drops of Harvey Sauce & a Dessert-spoonful Cream, mix well & stir always one way, add by degrees 1 Tablespoonful Vinegar or lemon juice, & 2 Tablespoonsfuls best Salad oil When quite smooth & thick, pour the Salad over.
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