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M. J. Delaney cookbook, 1933
Page 129
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add the chocolate syrup. Stir the scalded milk into the egg and chocolate mixture. Return to double boiler and cook until mixture coats the spoon. Do not overcook or it will curdle. Add flavoring. Cool. Tombstone Pudding 6 eggs separated 2 dozen macaroons 8 oz. sherry 1/2 cupful blanched almonds 1 cupful sugar 6 tablespoonfuls sugar 1 teaspoonful flour Few grains of salt
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add the chocolate syrup. Stir the scalded milk into the egg and chocolate mixture. Return to double boiler and cook until mixture coats the spoon. Do not overcook or it will curdle. Add flavoring. Cool. Tombstone Pudding 6 eggs separated 2 dozen macaroons 8 oz. sherry 1/2 cupful blanched almonds 1 cupful sugar 6 tablespoonfuls sugar 1 teaspoonful flour Few grains of salt
Szathmary Culinary Manuscripts and Cookbooks
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