Transcribe
Translate
Emily Netuzed recipe book, August 1874
Page 97
More information
digital collection
archival collection guide
transcription tips
poires au beurre 9/8[illegible] cut 6 or 8 stewing pears in halves take out the core, place them in a stew-pan 1/2 a bottle of claret + water, 1/2 a bottle of cochineal, 1/2 lb of loaf sugar + 1 stick of vanille. Stew them for 3 hours, when done dish them up reduce the syrup till it becomes thick then add a piece of butter, the size of a walnut when melted, pour the syrup over the pears Egg Canopees (excellent for luncheon) Make as many small rolls as canopees are required when cold cut a small piece off the top + shake out all the crumb. Put them onto the screen to dry for a short time, have ready as many hard boiled eggs as will fill the canopees chop them fine + season with tarregon vinegar chilli vinegar, salad oil, pepper, salt + a very
Saving...
prev
next
poires au beurre 9/8[illegible] cut 6 or 8 stewing pears in halves take out the core, place them in a stew-pan 1/2 a bottle of claret + water, 1/2 a bottle of cochineal, 1/2 lb of loaf sugar + 1 stick of vanille. Stew them for 3 hours, when done dish them up reduce the syrup till it becomes thick then add a piece of butter, the size of a walnut when melted, pour the syrup over the pears Egg Canopees (excellent for luncheon) Make as many small rolls as canopees are required when cold cut a small piece off the top + shake out all the crumb. Put them onto the screen to dry for a short time, have ready as many hard boiled eggs as will fill the canopees chop them fine + season with tarregon vinegar chilli vinegar, salad oil, pepper, salt + a very
Szathmary Culinary Manuscripts and Cookbooks
sidebar
