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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 148
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give it a beat. (?) the cream whipped also the whites of the eggs separately and beat all lightly together in the mortar. Cream goes in first, season to taste, put on dish and bake 20 minutesor 1/2 an hour. It is often made with a good lot of white sauce and no cream. Chicken cream Very nearly the same, only NO eggs and strained. 1/2 pint of cream of chicken or rabbit about a tea cupful white sauce. Made with milk, no stock put in a mortar with meat. Pound will together, rub thro' hair sieve, put back in mortar. (? ) cream whipped to hisk all well together as hard as you can for five minutes; in one mortar. Butter a plain mould steam quietly 1/2 an hour (?) NOT boil. Krudrogan
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give it a beat. (?) the cream whipped also the whites of the eggs separately and beat all lightly together in the mortar. Cream goes in first, season to taste, put on dish and bake 20 minutesor 1/2 an hour. It is often made with a good lot of white sauce and no cream. Chicken cream Very nearly the same, only NO eggs and strained. 1/2 pint of cream of chicken or rabbit about a tea cupful white sauce. Made with milk, no stock put in a mortar with meat. Pound will together, rub thro' hair sieve, put back in mortar. (? ) cream whipped to hisk all well together as hard as you can for five minutes; in one mortar. Butter a plain mould steam quietly 1/2 an hour (?) NOT boil. Krudrogan
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