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Mrs.Holroyd receipt book, 1830-1900
Page 38
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yolks of 3 Eggs, a little nutmeg, cinnamon, powdered sugar, & a tablespoonsful of almond flavor. To make it richer, put a layer of any preserve in centre of the maccaroni; Lay a puff paste round the Edge of the dish. (From Mrs Brooke) Standing Custard. Beat the yolks of 4 Eggs very well, stir them into a pint of boiling milk, sweeten with sifted sugar, put the pan on a clear fire, keep stirring, & take it off just before it boils, & while it is hot, put in the whites of the Eggs, which must be
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yolks of 3 Eggs, a little nutmeg, cinnamon, powdered sugar, & a tablespoonsful of almond flavor. To make it richer, put a layer of any preserve in centre of the maccaroni; Lay a puff paste round the Edge of the dish. (From Mrs Brooke) Standing Custard. Beat the yolks of 4 Eggs very well, stir them into a pint of boiling milk, sweeten with sifted sugar, put the pan on a clear fire, keep stirring, & take it off just before it boils, & while it is hot, put in the whites of the Eggs, which must be
Szathmary Culinary Manuscripts and Cookbooks
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