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New England cookbook, 1855-1934
Page 71
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Calves feet Jelly When the feet are nicely cleaned, boil them till tender. Strain the liquor & let it stand till cold. Scrape off the top & settlings. Put the remainder into a Bell metal skillet with the juice of six lemons, half a pint of white wine, a blade or two of mace, the pairings of two lemons, & sugar to your taste. Stir in the whites & shells of three eggs. Blanc Monge Take a quart of new milk, put it into a stew pan with one ounce of Isinglass, a stick of cinnamon, sweeten it to your taste, boil it gently till all the Isinglass is dissolved, then strain it through a fine sieve, into a bowl. A little rose water is a great improvement. If you prefer cream, take the same quantity of Isinglass to a quart. Dip your moulds into cold water before using them. A good sauce 1 1/w cup of sugar, 1/2 cup butter 1 egg, beat to a stiff froth, pour a half cup of boiling water and let it boil up once.
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Calves feet Jelly When the feet are nicely cleaned, boil them till tender. Strain the liquor & let it stand till cold. Scrape off the top & settlings. Put the remainder into a Bell metal skillet with the juice of six lemons, half a pint of white wine, a blade or two of mace, the pairings of two lemons, & sugar to your taste. Stir in the whites & shells of three eggs. Blanc Monge Take a quart of new milk, put it into a stew pan with one ounce of Isinglass, a stick of cinnamon, sweeten it to your taste, boil it gently till all the Isinglass is dissolved, then strain it through a fine sieve, into a bowl. A little rose water is a great improvement. If you prefer cream, take the same quantity of Isinglass to a quart. Dip your moulds into cold water before using them. A good sauce 1 1/w cup of sugar, 1/2 cup butter 1 egg, beat to a stiff froth, pour a half cup of boiling water and let it boil up once.
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