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New England cookbook, 1855-1934
Page 69
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Continued (Chicken Salad) then pour on a few drops of table oil, stir it till it is thoroughly mixed, and keep adding a little oil, and stir until you make it as rich as you wish it (about 1/3 or 1/2 cup) add a very little cayenne & salt and vinegar enough to moisten the salad. - Then mix all together Spiced Currants 5 lbs Currants 4 lbs brown Sugar 2 tablespoonsfull of ground cloves, Spiced Currants Continuation 2 table spoons of cinnamon, 1 pint vinegar boil 2 hours, or till quite thick- Cream Pie 1 cup flour 1 sugar 1 teaspoonful cream tartar 3 eggs, mix together, then add 1/2 teaspoonful of soda dissolved - split open the pie and add the following mixture. 1 cup of sugar 1/2 cup flour, 2 eggs 1 pint of milk- Boil the milk and add the flour, eggs & sugar well beaten together, stir it till it thickens - Flavor to taste
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Continued (Chicken Salad) then pour on a few drops of table oil, stir it till it is thoroughly mixed, and keep adding a little oil, and stir until you make it as rich as you wish it (about 1/3 or 1/2 cup) add a very little cayenne & salt and vinegar enough to moisten the salad. - Then mix all together Spiced Currants 5 lbs Currants 4 lbs brown Sugar 2 tablespoonsfull of ground cloves, Spiced Currants Continuation 2 table spoons of cinnamon, 1 pint vinegar boil 2 hours, or till quite thick- Cream Pie 1 cup flour 1 sugar 1 teaspoonful cream tartar 3 eggs, mix together, then add 1/2 teaspoonful of soda dissolved - split open the pie and add the following mixture. 1 cup of sugar 1/2 cup flour, 2 eggs 1 pint of milk- Boil the milk and add the flour, eggs & sugar well beaten together, stir it till it thickens - Flavor to taste
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