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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 62
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Charlotte Russe. Mrs R. 1/2 oz Isinglass dissolved in 1/2 pt milk beat the yolks of 4 eggs, with 3 oz sugar - 1 pt thick cream, when the isinglass is dissolved strain the milk into the eggs & sugar add cream 1 1/2 gill white white - add then the whites immediately, beat all together quickly & pour into the moulds - they being lined with sponge cake or Ladies fingers. Ice Creame. Clara Nye. 1 qt cream - 1 teacup sugar - 1 teaspoon flavouring - beat up your cream before your flavor is added - freeze in the freezer. Whipt Cream. Clara Judgment Whip up your cream in a platter with an egg beater as light as possible - flavor with sugar & flavoring to the taste.
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Charlotte Russe. Mrs R. 1/2 oz Isinglass dissolved in 1/2 pt milk beat the yolks of 4 eggs, with 3 oz sugar - 1 pt thick cream, when the isinglass is dissolved strain the milk into the eggs & sugar add cream 1 1/2 gill white white - add then the whites immediately, beat all together quickly & pour into the moulds - they being lined with sponge cake or Ladies fingers. Ice Creame. Clara Nye. 1 qt cream - 1 teacup sugar - 1 teaspoon flavouring - beat up your cream before your flavor is added - freeze in the freezer. Whipt Cream. Clara Judgment Whip up your cream in a platter with an egg beater as light as possible - flavor with sugar & flavoring to the taste.
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