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New England manuscript cookbook, 1880-1910
Page 79
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Boil until thick, almost brittle, stirring Mark in squares and flavor with vanilla. Caramel 1/2 Cup grated chocolate 1 " sugar 1/2 " molasses 1/2 " milk butter size 1/2 egg Boil until almost brittle stirring constantly. Nice with walnuts Cocoanut Cakes 2 cups cocoanut 1 " powd. sugar Whites 2 eggs (beaten) 2 teaspoons flour or corn starch drop on buttered tins.
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Boil until thick, almost brittle, stirring Mark in squares and flavor with vanilla. Caramel 1/2 Cup grated chocolate 1 " sugar 1/2 " molasses 1/2 " milk butter size 1/2 egg Boil until almost brittle stirring constantly. Nice with walnuts Cocoanut Cakes 2 cups cocoanut 1 " powd. sugar Whites 2 eggs (beaten) 2 teaspoons flour or corn starch drop on buttered tins.
Szathmary Culinary Manuscripts and Cookbooks
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