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New England cookbook, 1855-1934
Page 27
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Cream of Tartar Buscuit. - A heaping pint bowl of sifted flour a heaping teaspoonful of cream of Tartar an even teaspoonful of saleratus - A piece of butter about half an egg in size, rubbed into the flour. Mix with cold water just hard enough to roll. Stir the cream of Tartar dry, thoroughly into the flor - Mix the saleratus with a little water & add cold water to it, then mix it cold with the flour, & add enough cold water to roll it. Add a little salt - Trifles Cut some sponge cake in slices & lay in a deep dish: make a little wine very sweet & pour over it to moisten it: Spread Jelly over it & make whips to stand as high as you can over it and ornament it with Citrone: Lemon Pudding Grate the rind of a large lemon beat 4 oz of butter & 4 oz of fine white sugar to a cream: the yolks of 4 eggs well beaten: & the juice of one lemon
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Cream of Tartar Buscuit. - A heaping pint bowl of sifted flour a heaping teaspoonful of cream of Tartar an even teaspoonful of saleratus - A piece of butter about half an egg in size, rubbed into the flour. Mix with cold water just hard enough to roll. Stir the cream of Tartar dry, thoroughly into the flor - Mix the saleratus with a little water & add cold water to it, then mix it cold with the flour, & add enough cold water to roll it. Add a little salt - Trifles Cut some sponge cake in slices & lay in a deep dish: make a little wine very sweet & pour over it to moisten it: Spread Jelly over it & make whips to stand as high as you can over it and ornament it with Citrone: Lemon Pudding Grate the rind of a large lemon beat 4 oz of butter & 4 oz of fine white sugar to a cream: the yolks of 4 eggs well beaten: & the juice of one lemon
Szathmary Culinary Manuscripts and Cookbooks
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