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New England manuscript cookbook, 1880-1910
Page 19
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Apple Custard 3 cups milk 4 eggs 1 cup sugar 2 " thick stemd apples strained through a colander Beat Whites and yolks and mix yoks with the apple, adding nutmeg, then beat into this the milk, lastly adding whites. Rhubarb 2 cups rhubarb chopped fine yolks 2 eggs 1 cup sugar 2 spoonfulls flour Bake 20 min. then frost with whites 2 eggs and 3 teaspoons sugar
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Apple Custard 3 cups milk 4 eggs 1 cup sugar 2 " thick stemd apples strained through a colander Beat Whites and yolks and mix yoks with the apple, adding nutmeg, then beat into this the milk, lastly adding whites. Rhubarb 2 cups rhubarb chopped fine yolks 2 eggs 1 cup sugar 2 spoonfulls flour Bake 20 min. then frost with whites 2 eggs and 3 teaspoons sugar
Szathmary Culinary Manuscripts and Cookbooks
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