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Emily Netuzed recipe book, August 1874
Page 12
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Soufflée Potatoes Bake some of the finest Potatoes you can get Cut a hole in the top & take out the inside & mix with a little Cream, a small piece of Butter & pepper & salt. Take half the white of an egg to a moderate sized Potatoe; beat the egg to a strong froth, mix it together & fill each Potatoe again; put them into the oven & bake for 10 minutes. Ham Toast Cut your Bread & Ham the same size in rounds dip each piece of Bread in clarified Butter & then in grated Parmesan Cheese with a little Cayenne Pepper - put the Ham between the Bread, & then set them on a Baking Sheet in a quick oven for 10 minutes - Mrs Cordrey
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Soufflée Potatoes Bake some of the finest Potatoes you can get Cut a hole in the top & take out the inside & mix with a little Cream, a small piece of Butter & pepper & salt. Take half the white of an egg to a moderate sized Potatoe; beat the egg to a strong froth, mix it together & fill each Potatoe again; put them into the oven & bake for 10 minutes. Ham Toast Cut your Bread & Ham the same size in rounds dip each piece of Bread in clarified Butter & then in grated Parmesan Cheese with a little Cayenne Pepper - put the Ham between the Bread, & then set them on a Baking Sheet in a quick oven for 10 minutes - Mrs Cordrey
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