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New England cookbook, 1855-1934
Page 49
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Clam Soup - Mrs Swets 1853 Take fifty Clams, boil them in four quarts of water till tender, add a pint of bread crumbs and as much of the Clam liquor as you like. Should it not be thick enough add a little flour mixed with butter and put it in just before taken off of the fire. Stir in also the yolks of two eggs and some cream or milk - a few sprigs of parsley - & a little pepper - simmer them a few minutes after these are in. Waffles (from same) 1 Egg to a spoonful of flour, thin it with cream, or if you use milk add a small piece of butter, also a little saleratus & salt. Corn Egg bread 1 quart of milk, 3 eggs - a table spoon full of butter - 1 pint of meal - a little salt - Beat the eggs very light & add them to the other ingredients. Bake in a pan. Muffins 1 pint of milk, 1 spoon ful of butter - 2 eggs - half a gill of yeast, a little salt & as much flour as will make it thick enough for a spoon to stand up in - (Bake in [rings?])
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Clam Soup - Mrs Swets 1853 Take fifty Clams, boil them in four quarts of water till tender, add a pint of bread crumbs and as much of the Clam liquor as you like. Should it not be thick enough add a little flour mixed with butter and put it in just before taken off of the fire. Stir in also the yolks of two eggs and some cream or milk - a few sprigs of parsley - & a little pepper - simmer them a few minutes after these are in. Waffles (from same) 1 Egg to a spoonful of flour, thin it with cream, or if you use milk add a small piece of butter, also a little saleratus & salt. Corn Egg bread 1 quart of milk, 3 eggs - a table spoon full of butter - 1 pint of meal - a little salt - Beat the eggs very light & add them to the other ingredients. Bake in a pan. Muffins 1 pint of milk, 1 spoon ful of butter - 2 eggs - half a gill of yeast, a little salt & as much flour as will make it thick enough for a spoon to stand up in - (Bake in [rings?])
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