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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 17
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time. Sugar it to your taste boil it in a Bason just 15 minutes - Breakfast Rolls - 2 pounds of flour 2 Eggs - 2 spoonfuls of good yeast - 2 Ounces of Butter mix all together with a little milk and water let it stand by the fire 2 hours at least then make it into rolls and let it stand half an hour longer - 2 spoonfuls of Brown Sugar may be added - half an hour will bake them - Apple Trifle - Half a pound of the pulp of coddled apples six ounces of loaf Sugar beaten fine the juice of a Lemon and the peel grated the whites of 4 eggs - beat it an hour - when it is done take half a pint of cream in your dish - Lay the Trifle upon it garnish it with blanched almonds and any preserve you please -
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time. Sugar it to your taste boil it in a Bason just 15 minutes - Breakfast Rolls - 2 pounds of flour 2 Eggs - 2 spoonfuls of good yeast - 2 Ounces of Butter mix all together with a little milk and water let it stand by the fire 2 hours at least then make it into rolls and let it stand half an hour longer - 2 spoonfuls of Brown Sugar may be added - half an hour will bake them - Apple Trifle - Half a pound of the pulp of coddled apples six ounces of loaf Sugar beaten fine the juice of a Lemon and the peel grated the whites of 4 eggs - beat it an hour - when it is done take half a pint of cream in your dish - Lay the Trifle upon it garnish it with blanched almonds and any preserve you please -
Szathmary Culinary Manuscripts and Cookbooks
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