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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 4
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4 To Make a Boild Ground rice pudding Take one pint of Milk four Sponnfulls of ground rice four Eggs half the white A Larrell Leaf boil'd in the Milk nutmeg and Sugar it must be boil'd over A slow fire and stir'd all the time Butter the Bason Well and boil it One hour You must put some Butter into it.} Scotch Collops Cut the veal in thin Slices. & beat Them very well fry Some thin Slices of Bacon, put in some butter & brown It in the pan put in the Collops let Them Fry Leasurely till They are Brown. Then put in Some Gravey, Mushrooms & Some Little force Meat Balls & a little Onion & Thyme, a little pepper & Salt a Little Lemon and a bit of Butter & Flour to thicken the same
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4 To Make a Boild Ground rice pudding Take one pint of Milk four Sponnfulls of ground rice four Eggs half the white A Larrell Leaf boil'd in the Milk nutmeg and Sugar it must be boil'd over A slow fire and stir'd all the time Butter the Bason Well and boil it One hour You must put some Butter into it.} Scotch Collops Cut the veal in thin Slices. & beat Them very well fry Some thin Slices of Bacon, put in some butter & brown It in the pan put in the Collops let Them Fry Leasurely till They are Brown. Then put in Some Gravey, Mushrooms & Some Little force Meat Balls & a little Onion & Thyme, a little pepper & Salt a Little Lemon and a bit of Butter & Flour to thicken the same
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