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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 57
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Desserts. omelette Soufla. Mrs R Mrs P. The yolks of 6 eggs & 1/2 Lb sugar beaten well together - flavour with ess. lemon, whites of 12 eggs, beat all together, put the mixture into a buttered dish, - bake 15 min, & serve immediately. Solid Syllabub. Mrs Parkers Mix 1 qt rich cream, 1 Lb white sugar, 1 pt white wine, 1/2 pint sweet wine in a deep dish the peel & juice of 3 lemons beat it one way an hour, put it into glasses - it will keep 10 days in a cool place. Italian Cream. Mrs. R. 3 pts cream or milk, sweeten with sugar flavour with Lemon or vanilla add 1 paper gelatine - stir constantly until it boils - beat the yolks of 8 eggs well - add them to the milk & strain it into the moulds, let it stand 5 or 6 hours on ice - serve with cream & sugar.
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Desserts. omelette Soufla. Mrs R Mrs P. The yolks of 6 eggs & 1/2 Lb sugar beaten well together - flavour with ess. lemon, whites of 12 eggs, beat all together, put the mixture into a buttered dish, - bake 15 min, & serve immediately. Solid Syllabub. Mrs Parkers Mix 1 qt rich cream, 1 Lb white sugar, 1 pt white wine, 1/2 pint sweet wine in a deep dish the peel & juice of 3 lemons beat it one way an hour, put it into glasses - it will keep 10 days in a cool place. Italian Cream. Mrs. R. 3 pts cream or milk, sweeten with sugar flavour with Lemon or vanilla add 1 paper gelatine - stir constantly until it boils - beat the yolks of 8 eggs well - add them to the milk & strain it into the moulds, let it stand 5 or 6 hours on ice - serve with cream & sugar.
Szathmary Culinary Manuscripts and Cookbooks
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