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American cookbook, 1824-1855
Page 5
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Lay clean berries & sift over them sugar till a deep dish be filled - cover them berries & sugar with pastre + bake some what more then the other tarts. Portouttoe? Pudding 1tb boiler potottre? - 1 tb of sugar 1/2 tb of butter - so eggs bakin with pasta Apple Pordding 1825 ? of apple softer asdf of sugar + eggs asdf of butter lgt. of sweet cream a_ asdflaksjf or rosewater cinnamon, a green dsafasjd on peal sadfasdf l (of sweet apple) asdfasd the juice of asdflkj a lemon bun in pasta? some oasdch raisins currents & citrons but sdfas without. Boiler/ Flour Perdding. 1825 lgt. of milk & eggs a little salt thickning it with flour & boil in the h. Plain Pudding 1825 Half a pinch of rice lgts. of milk salt butter allspice. ort fasf into a hot oven. Bakin 21/2 hours.
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Lay clean berries & sift over them sugar till a deep dish be filled - cover them berries & sugar with pastre + bake some what more then the other tarts. Portouttoe? Pudding 1tb boiler potottre? - 1 tb of sugar 1/2 tb of butter - so eggs bakin with pasta Apple Pordding 1825 ? of apple softer asdf of sugar + eggs asdf of butter lgt. of sweet cream a_ asdflaksjf or rosewater cinnamon, a green dsafasjd on peal sadfasdf l (of sweet apple) asdfasd the juice of asdflkj a lemon bun in pasta? some oasdch raisins currents & citrons but sdfas without. Boiler/ Flour Perdding. 1825 lgt. of milk & eggs a little salt thickning it with flour & boil in the h. Plain Pudding 1825 Half a pinch of rice lgts. of milk salt butter allspice. ort fasf into a hot oven. Bakin 21/2 hours.
Szathmary Culinary Manuscripts and Cookbooks
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