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M. J. Delaney cookbook, 1933
Page 93
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mixture into the cream. Chop walnuts fine and sprinkle over the bottom of a large tube cake pan (about 10 inches in size). Pour cream mixture over nuts. Place in refrigerator overnight, but do not freeze. Slice to serve. Halved candied cherries may be place in the bottom of the pan with the nuts for decoration. Tipsy Trifle Make a soft custard in the double boiler using 1 pint of milk, 3 eggs and 1/2 cup sugar. Beat eggs and sugar together, add to
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mixture into the cream. Chop walnuts fine and sprinkle over the bottom of a large tube cake pan (about 10 inches in size). Pour cream mixture over nuts. Place in refrigerator overnight, but do not freeze. Slice to serve. Halved candied cherries may be place in the bottom of the pan with the nuts for decoration. Tipsy Trifle Make a soft custard in the double boiler using 1 pint of milk, 3 eggs and 1/2 cup sugar. Beat eggs and sugar together, add to
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