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McQueen family cookbook item 3, Scotland, 1880s
Page 14
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Chartreuse of Pineapple made of tinned pineapples the fruit cut up & li--- in the ----- with enough gelatine to set it. __it it on a plate. Pour into a b--- mold & turn out & fill the centre with whipped cream Chocolate Pyramid 1 quart milk. sugar. 2 oz rice flour. 1/2 oz gelatine. 2 oz good chocolate. essence of vanilla. Put in a dish when beginning to set. Stewed Trout braise in [hot?] [butter?], then [simmer?] in water with a little vinegar or lemon & a bay leaf
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Chartreuse of Pineapple made of tinned pineapples the fruit cut up & li--- in the ----- with enough gelatine to set it. __it it on a plate. Pour into a b--- mold & turn out & fill the centre with whipped cream Chocolate Pyramid 1 quart milk. sugar. 2 oz rice flour. 1/2 oz gelatine. 2 oz good chocolate. essence of vanilla. Put in a dish when beginning to set. Stewed Trout braise in [hot?] [butter?], then [simmer?] in water with a little vinegar or lemon & a bay leaf
Szathmary Culinary Manuscripts and Cookbooks
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