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American cookbook, 1886
Page 106
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Raspberry Cream (without cream) The whites of two eggs 2 oz of finely powdered white sugar, 2 oz of raspberry juice. 2 oz of red currant jelly (a little lemon juice is an improvement). Beat with a tablespoon for three quarters of an hour without stopping, when done place it in a glass dish, with sponge cakes underneath well soaked with wine & brandy & water. You may make
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Raspberry Cream (without cream) The whites of two eggs 2 oz of finely powdered white sugar, 2 oz of raspberry juice. 2 oz of red currant jelly (a little lemon juice is an improvement). Beat with a tablespoon for three quarters of an hour without stopping, when done place it in a glass dish, with sponge cakes underneath well soaked with wine & brandy & water. You may make
Szathmary Culinary Manuscripts and Cookbooks
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