Transcribe
Translate
New England cookbook, 1855-1934
Page 25
More information
digital collection
archival collection guide
transcription tips
Another way of Charlotte de' Ruse Dissolve one ounce of Isinglass, then mix it with a qt of rich cream, whip it to a froth make a custard of four yolks of eggs & two whites to a pint of milk, when quite cold pour your custard slowly into the cream & Isinglass, sweetened to your taste. In making the custard put in about an inch of Vanilla bean, which will give it a fine flavour line your moulds with sponge cake fingers & then pour in your mixture. Sett in a cold place. Your sponge fingers must be pared to fit even & well together, so that the mixture will not escape. & if you find difficulty in making them stand well in the moulds, the edges may be moistened with a little burnt sugar. Charlotte de Ruse from AB Sargent. One qt of milk 6 eggs half pd of sugar, one ounce of Isinglass dissolved in a tumbler of water - Season with lemon or vanilla - strain the whole through a sieve, then pour it into moulds & sett it in a cool place - several hours - till it becomes of a proper consistency.
Saving...
prev
next
Another way of Charlotte de' Ruse Dissolve one ounce of Isinglass, then mix it with a qt of rich cream, whip it to a froth make a custard of four yolks of eggs & two whites to a pint of milk, when quite cold pour your custard slowly into the cream & Isinglass, sweetened to your taste. In making the custard put in about an inch of Vanilla bean, which will give it a fine flavour line your moulds with sponge cake fingers & then pour in your mixture. Sett in a cold place. Your sponge fingers must be pared to fit even & well together, so that the mixture will not escape. & if you find difficulty in making them stand well in the moulds, the edges may be moistened with a little burnt sugar. Charlotte de Ruse from AB Sargent. One qt of milk 6 eggs half pd of sugar, one ounce of Isinglass dissolved in a tumbler of water - Season with lemon or vanilla - strain the whole through a sieve, then pour it into moulds & sett it in a cool place - several hours - till it becomes of a proper consistency.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
