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New England cookbook, 1880s
Page 35
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Beat the yolks light with the sugar and add to the milk. Heat to a boiling point stirring all the time Strain and flavor when almost cold. Put in moulds Beat the whites to a froth with sugar and pour around the platter on which it is served. No. 2. 1/2 box of gelatine, juice of a lemon 1 cup of sugar. 1 pint of boiling water. when this is milk warm add the whites of 2 eggs beaten very light. The yolks of the eggs, 1 pint of milk sugar & essence to your taste. Tapioca Cream. 4 tablespoons tapioca in 1/2 pint cold water. put this in a pail and set in a kettle of hot water - stir till it is a jelly. Add a quart of cold milk, let it scald, then add the yolks of 3 eggs and 1/2 cup of sugar. Flavor when cold. Spread over the whites of the eggs beaten stiff with sugar
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Beat the yolks light with the sugar and add to the milk. Heat to a boiling point stirring all the time Strain and flavor when almost cold. Put in moulds Beat the whites to a froth with sugar and pour around the platter on which it is served. No. 2. 1/2 box of gelatine, juice of a lemon 1 cup of sugar. 1 pint of boiling water. when this is milk warm add the whites of 2 eggs beaten very light. The yolks of the eggs, 1 pint of milk sugar & essence to your taste. Tapioca Cream. 4 tablespoons tapioca in 1/2 pint cold water. put this in a pail and set in a kettle of hot water - stir till it is a jelly. Add a quart of cold milk, let it scald, then add the yolks of 3 eggs and 1/2 cup of sugar. Flavor when cold. Spread over the whites of the eggs beaten stiff with sugar
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