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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 111
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111 butter boil until tender thicken it with white sauce and grated cheese - Put it into a stewpan & boil until it is thick cut the macaroni in small rings spread it out to cool in a large round dish Cut it out with a round cutter the size of half a crown egg and bread crumb them - fried in boiling fat. - [Blebo?] [JW?] [illegible] 1852 White Soup - Gibralter For four people About 4 ozs of tapioca two common sized glasses of cream and 1 litre or 1/2 litre of good stock (a litre a pint & a half) - When the stock is boiling throw in the tapioca & stir it, let it boil - The spoon with which you stir the soup should be silver as tapioca easily takes the taste of copper or wood - Before serving the soup throw in the cream & stir it for some minutes -
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111 butter boil until tender thicken it with white sauce and grated cheese - Put it into a stewpan & boil until it is thick cut the macaroni in small rings spread it out to cool in a large round dish Cut it out with a round cutter the size of half a crown egg and bread crumb them - fried in boiling fat. - [Blebo?] [JW?] [illegible] 1852 White Soup - Gibralter For four people About 4 ozs of tapioca two common sized glasses of cream and 1 litre or 1/2 litre of good stock (a litre a pint & a half) - When the stock is boiling throw in the tapioca & stir it, let it boil - The spoon with which you stir the soup should be silver as tapioca easily takes the taste of copper or wood - Before serving the soup throw in the cream & stir it for some minutes -
Szathmary Culinary Manuscripts and Cookbooks
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