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New England cookbook, 1825-1870
Page 56
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sauce pan sit it on the fire, stir it one way untill it becomes thick, but take it of the fire before it curdles sit it away to cool take half the white of the eggs beat them to a stiff froth adding a little powdered sugar and a few drops of the essence of lemon, put the custard in a dish and heap the frothed white of egg on it
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sauce pan sit it on the fire, stir it one way untill it becomes thick, but take it of the fire before it curdles sit it away to cool take half the white of the eggs beat them to a stiff froth adding a little powdered sugar and a few drops of the essence of lemon, put the custard in a dish and heap the frothed white of egg on it
Szathmary Culinary Manuscripts and Cookbooks
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