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New England cookbook, 1880s
Page 44
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Lemon Pie (No. 2) 3/4 cup of strained apple 1 " " sugar yolk of 1 egg - the grated rind and juice of a lemon. Frosting. 4 spoonsful of sugar beaten with the white of the egg. Spread this over the pie when nearly baked and let it brown. Rice Pudding. (Katie Newhall) 1 cup of rice soaked in nearly a cup of warm water - then boil in 1 quart of milk - yolks of 4 eggs 4 tablespoons of sugar. Frosting Whites of 4 eggs beaten - 13 spoons sugar. No. 2. 1 cup of boiled rice - 1 cup of sugar 3 eggs - 1 pint of milk - a piece of butter large as an egg - one lemon Mix the yolks of the eggs with
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Lemon Pie (No. 2) 3/4 cup of strained apple 1 " " sugar yolk of 1 egg - the grated rind and juice of a lemon. Frosting. 4 spoonsful of sugar beaten with the white of the egg. Spread this over the pie when nearly baked and let it brown. Rice Pudding. (Katie Newhall) 1 cup of rice soaked in nearly a cup of warm water - then boil in 1 quart of milk - yolks of 4 eggs 4 tablespoons of sugar. Frosting Whites of 4 eggs beaten - 13 spoons sugar. No. 2. 1 cup of boiled rice - 1 cup of sugar 3 eggs - 1 pint of milk - a piece of butter large as an egg - one lemon Mix the yolks of the eggs with
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