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M. J. Delaney cookbook, 1933
Page 27
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and milk and add gradually to dry ingredients. Beat until smooth. Fold in stiffly beaten egg white. Pour this batter over the meat in the casserole and bake in a hot oven (400°F.) about 38 minutes. [[underlined]] Orange Bavarian Cream [[/underlined]] 1 1/2 tablespoon gelatin 1/4 cup cold water 3/4 cup sugar 1/8 teaspoon salt 2 tablespoons lemon juice 1 1/4 cup orange juice 1 cup evaporated milk Soak gelatine in cold water. Add sugar and heat over hot water until gelatin dissolves. Remove from
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and milk and add gradually to dry ingredients. Beat until smooth. Fold in stiffly beaten egg white. Pour this batter over the meat in the casserole and bake in a hot oven (400°F.) about 38 minutes. [[underlined]] Orange Bavarian Cream [[/underlined]] 1 1/2 tablespoon gelatin 1/4 cup cold water 3/4 cup sugar 1/8 teaspoon salt 2 tablespoons lemon juice 1 1/4 cup orange juice 1 cup evaporated milk Soak gelatine in cold water. Add sugar and heat over hot water until gelatin dissolves. Remove from
Szathmary Culinary Manuscripts and Cookbooks
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