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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 61
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Almond Cream. Mrs R. 1 qt new milk, sweeten to taste - 1 Lb blanched almonds - pounded with a little rose water or milk - stir them together - put over the fire stirring it until it begins to thickens strain it through a seive - it is fine to eat with blanc-mange. Firmity. Mrs R. 2 qts hulled boiled wheat - 1 gall. milk 2 qts cream, - boil it quite thick - sugar - 8 eggs the yolks - 3 Lbs currants, plumped by boiling in water - but them in & warm it. Lemon Cream. Mrs Parkers. Grate 4 lemons into 12 spoons water, 1/2 Lb sugar, the yolks of 9 eggs - well beaten add the juice of lemons - beat all well together for some time, then strain into a pitcher - set it into a kettle of boiling water stirring it all the time until thickens.
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Almond Cream. Mrs R. 1 qt new milk, sweeten to taste - 1 Lb blanched almonds - pounded with a little rose water or milk - stir them together - put over the fire stirring it until it begins to thickens strain it through a seive - it is fine to eat with blanc-mange. Firmity. Mrs R. 2 qts hulled boiled wheat - 1 gall. milk 2 qts cream, - boil it quite thick - sugar - 8 eggs the yolks - 3 Lbs currants, plumped by boiling in water - but them in & warm it. Lemon Cream. Mrs Parkers. Grate 4 lemons into 12 spoons water, 1/2 Lb sugar, the yolks of 9 eggs - well beaten add the juice of lemons - beat all well together for some time, then strain into a pitcher - set it into a kettle of boiling water stirring it all the time until thickens.
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