Transcribe
Translate
New England cookbook, 1880s
Page 55
More information
digital collection
archival collection guide
transcription tips
Orange Jelly. 1/2 box gelatine soaked in 1/2 cup cold water. Dissolve it in one cup boiling water. Add the juice of 1 lemon, 1 pint of sugar and 1 pint of orange juice. Strain into moulds. Janes's Tapioca Pudding. Soak one cup of tapioca in one quart of water over night. In the morning drain off the water and put in a quart and 1/2 pint of milk. Cook in double boiler 3/4 of an hour. Add 1/2 teaspoonful of salt and cook fifteen minutes. Flavor and pour into moulds. Foamy Sauce. Beat whites of two eggs until stiff. Add slowly a cup of powdered sugar and beat again. Add one fourth of a cup of hot milk and a teaspoonful of vanilla.
Saving...
prev
next
Orange Jelly. 1/2 box gelatine soaked in 1/2 cup cold water. Dissolve it in one cup boiling water. Add the juice of 1 lemon, 1 pint of sugar and 1 pint of orange juice. Strain into moulds. Janes's Tapioca Pudding. Soak one cup of tapioca in one quart of water over night. In the morning drain off the water and put in a quart and 1/2 pint of milk. Cook in double boiler 3/4 of an hour. Add 1/2 teaspoonful of salt and cook fifteen minutes. Flavor and pour into moulds. Foamy Sauce. Beat whites of two eggs until stiff. Add slowly a cup of powdered sugar and beat again. Add one fourth of a cup of hot milk and a teaspoonful of vanilla.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
