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M. J. Delaney cookbook, 1933
Page 94
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hot milk and stir until custard coats the spoon. Cool and flavor with almond. Provide a rather stale small sponge cake. Slice it and line the bottom of a glass dish with the slices. Moisten well with sherry and cover with jam or jelly. Cover this with macaroons dipped in the wine. Then another layer of cake and jam and so proceed until the dish is 3/4 full. Pour over this the chilled custard. Top with the stiffly beaten whites of 2 eggs, beaten with 4 tbsps. jelly + serve cold. This is antique and incomparable.
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hot milk and stir until custard coats the spoon. Cool and flavor with almond. Provide a rather stale small sponge cake. Slice it and line the bottom of a glass dish with the slices. Moisten well with sherry and cover with jam or jelly. Cover this with macaroons dipped in the wine. Then another layer of cake and jam and so proceed until the dish is 3/4 full. Pour over this the chilled custard. Top with the stiffly beaten whites of 2 eggs, beaten with 4 tbsps. jelly + serve cold. This is antique and incomparable.
Szathmary Culinary Manuscripts and Cookbooks
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