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New England manuscript cookbook, 1880-1910
Page 72a
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Milk Shake 1 pt. fresh milk, a few drops any essence 1 tbs sugar Mix thoroughly & put in 1 qt. pitcher with 1/2 pt pounded ice Take egg beater & beat. It will foam & when it does it is ready to drink. Grugerette. Put 2 gals water, 8 sliced lemons (seeds removed) 1 oz ginger root (ground) in kettle & boil 10 min. While this is boiling put 4 lbs sugar in 2 gals cold water add 1 oz. cr-a-tartar & stir until dissolved. Turn all in jar & mix well & add 1/2 yeast cake.
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Milk Shake 1 pt. fresh milk, a few drops any essence 1 tbs sugar Mix thoroughly & put in 1 qt. pitcher with 1/2 pt pounded ice Take egg beater & beat. It will foam & when it does it is ready to drink. Grugerette. Put 2 gals water, 8 sliced lemons (seeds removed) 1 oz ginger root (ground) in kettle & boil 10 min. While this is boiling put 4 lbs sugar in 2 gals cold water add 1 oz. cr-a-tartar & stir until dissolved. Turn all in jar & mix well & add 1/2 yeast cake.
Szathmary Culinary Manuscripts and Cookbooks
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