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Benjamin Butterworth manuscript, 1828-1867
Page 95
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Cocoanut Custard Break the nut save the milk peel the cocoanut and grate it melt a half cup of butter add two cups of sugar break in two eggs and add rise will patt whites then stir in the cocoa nut and milk bake in a paste flavor it with lemon or peach [Flannel?] Cakes One quart of sweet milk, three eggs, a half cup of butter a gill of yeast and flour enough to a good pancake batter, if for breakfast mix over night Charlotte Rufse with fruit Line a plain mould with Savey biscuits put in the bottom some cherries or any other prett fruits make a custard with one ounce of gelatin flavor to your taste and fill the mould when it is quite set it is ready for use
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Cocoanut Custard Break the nut save the milk peel the cocoanut and grate it melt a half cup of butter add two cups of sugar break in two eggs and add rise will patt whites then stir in the cocoa nut and milk bake in a paste flavor it with lemon or peach [Flannel?] Cakes One quart of sweet milk, three eggs, a half cup of butter a gill of yeast and flour enough to a good pancake batter, if for breakfast mix over night Charlotte Rufse with fruit Line a plain mould with Savey biscuits put in the bottom some cherries or any other prett fruits make a custard with one ounce of gelatin flavor to your taste and fill the mould when it is quite set it is ready for use
Szathmary Culinary Manuscripts and Cookbooks
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