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New England manuscript cookbook, ca. 1897
Page 15
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carefully that it does not cook too much. Never stir the sugar into the egg; it make it heavy & watery. Too hot oven makes it rise, then fall, & it is tough & thin. Get fresh eggs if possible. A little pinch of salt makes stale eggs (city egg) stiffen easier. Boiled Frosting (milk) 1 cup gran. sugar 1/4 " milk & flavor Stir sugar in milk over slow fire till it boils. Boil 5 minutes without stirring. Remove from fire & set pan in cold water or ice while you to stir it to a cream
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carefully that it does not cook too much. Never stir the sugar into the egg; it make it heavy & watery. Too hot oven makes it rise, then fall, & it is tough & thin. Get fresh eggs if possible. A little pinch of salt makes stale eggs (city egg) stiffen easier. Boiled Frosting (milk) 1 cup gran. sugar 1/4 " milk & flavor Stir sugar in milk over slow fire till it boils. Boil 5 minutes without stirring. Remove from fire & set pan in cold water or ice while you to stir it to a cream
Szathmary Culinary Manuscripts and Cookbooks
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