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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 20
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Cheese Cake Mrs. Randall Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862 Page 20 Boil a qt of richmilk - beat 8 eggs - to the milk let them boil together until they become a curd, drain it thro’ a sieve until all the whey is out - put the curd into a deep dish + mix half pound butter – ½ of the suger to a cream and 1 oz of the grated bread crumbs – When it is cold add to it the beaten yolks of 2 eggs, 1 tablespoon mix of spice, 1 glass mixed brandy + cherrywine – ½ # currants Bake in puff paste in scalloped tins – they are to be eaten cold and when sent to the table, to be drenched with powdered sugar
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Cheese Cake Mrs. Randall Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862 Page 20 Boil a qt of richmilk - beat 8 eggs - to the milk let them boil together until they become a curd, drain it thro’ a sieve until all the whey is out - put the curd into a deep dish + mix half pound butter – ½ of the suger to a cream and 1 oz of the grated bread crumbs – When it is cold add to it the beaten yolks of 2 eggs, 1 tablespoon mix of spice, 1 glass mixed brandy + cherrywine – ½ # currants Bake in puff paste in scalloped tins – they are to be eaten cold and when sent to the table, to be drenched with powdered sugar
Szathmary Culinary Manuscripts and Cookbooks
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