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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
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Peppermint Cream Carphin house April 1905 Beat up the white of two eggs a little, then put in 4 drops of oil of peppermint then stir in enough icing sugar to make a stiff dough (about 1 1/2 lbs) turn out on a board and cut in small rounds with a cutter and spread them out on a paper till dry.
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Peppermint Cream Carphin house April 1905 Beat up the white of two eggs a little, then put in 4 drops of oil of peppermint then stir in enough icing sugar to make a stiff dough (about 1 1/2 lbs) turn out on a board and cut in small rounds with a cutter and spread them out on a paper till dry.
Szathmary Culinary Manuscripts and Cookbooks
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