Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 21
More information
digital collection
archival collection guide
transcription tips
Prune Pie Line Pie plate with rich paste partly fill with stened prunes & then juice then pour over them a custard, as follows. 1 egg 1 tea cup milk Little nutmeg pinch salt. Cook until custard is set. Pastry for Tarts. 1 tablespoonful white sugar 1 cup butter Salt. White of an egg 3 tablespoons water flour to roll out
Saving...
prev
next
Prune Pie Line Pie plate with rich paste partly fill with stened prunes & then juice then pour over them a custard, as follows. 1 egg 1 tea cup milk Little nutmeg pinch salt. Cook until custard is set. Pastry for Tarts. 1 tablespoonful white sugar 1 cup butter Salt. White of an egg 3 tablespoons water flour to roll out
Szathmary Culinary Manuscripts and Cookbooks
sidebar
