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Alice Electa Pickard recipe book, 1868
Page 125
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Custards Custards Mrs. Matson. Beat 1 egg with 3 spoonfuls boiled rice - mix with 1 quart boiled milk. Let it boil up, & sweeten to taste. Charlotte Rousse. Mrs. Matson. 7 eggs whites 1 pint cream 2 pints isinglass - dissolved in 1 cup warm water - strain through a sieve - after all is well mixed, sweeten to taste, Flavor with vanilla. Charlotte Rousse. Mrs. Ripley. 2 ounces flat isinglass dissolved in small quantity of milk 1 quart whipped rich cream 1 cup wine sweetened to taste. Let the dissolved isinglass cool then add the whipped cream & fill the moulds immediately. Slice sponge cake very thin, & lay it in the mould a little way apart, before filling with cream Ice Cream. 2 quarts milk, grate into it, the peel of the lemons say 2. & boil it well. After making it very sweet take 12 eggs leaving out half the whites - beat them
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Custards Custards Mrs. Matson. Beat 1 egg with 3 spoonfuls boiled rice - mix with 1 quart boiled milk. Let it boil up, & sweeten to taste. Charlotte Rousse. Mrs. Matson. 7 eggs whites 1 pint cream 2 pints isinglass - dissolved in 1 cup warm water - strain through a sieve - after all is well mixed, sweeten to taste, Flavor with vanilla. Charlotte Rousse. Mrs. Ripley. 2 ounces flat isinglass dissolved in small quantity of milk 1 quart whipped rich cream 1 cup wine sweetened to taste. Let the dissolved isinglass cool then add the whipped cream & fill the moulds immediately. Slice sponge cake very thin, & lay it in the mould a little way apart, before filling with cream Ice Cream. 2 quarts milk, grate into it, the peel of the lemons say 2. & boil it well. After making it very sweet take 12 eggs leaving out half the whites - beat them
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