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McQueen family cookbook item 4, Scotland, 1870s
Page 59
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a pan & add the milk & sugar Stir till it thickens & leaves the sides of the pan. Take it off the fire & add the yokes one at a time, the sherry & two tablespoonfuls marmalade Beat the whites & add last Pour the whole in a mold & steam slowly one hour till firm. Serve with custard or [?] sauce Stock for jelly Split an ox foot in two or three places & remove the fat. Put it on covered with cold water. Bring the water to the boil Bring the water to the boil Take out the pieces & wash them well & put on again with fresh water.
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a pan & add the milk & sugar Stir till it thickens & leaves the sides of the pan. Take it off the fire & add the yokes one at a time, the sherry & two tablespoonfuls marmalade Beat the whites & add last Pour the whole in a mold & steam slowly one hour till firm. Serve with custard or [?] sauce Stock for jelly Split an ox foot in two or three places & remove the fat. Put it on covered with cold water. Bring the water to the boil Bring the water to the boil Take out the pieces & wash them well & put on again with fresh water.
Szathmary Culinary Manuscripts and Cookbooks
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