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New England cookbook, 1855-1934
Page 81
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Home Cafe Bavaroise - Take some cold Coffee, which perchance may have been left over from breakfast, and mix it with milk in proportion to your taste To a pint or a pint and a half of the mixture, add a couple of well beaten eggs - a table spoonfull or more if you like of sugar, and a little nutmeg. About five minutes before you wish to serve it, add some pieces of broken ice. This makes a delicious drink - and if you wish to feel particularly bright, and lively - it has a wonderful effect Apple Champagne Use round apples, and without grinding express from the the juice, which will be as limpid as water. The juice is then filtered through twelve inches of pulverized Charcoal, clean sand, and gravel half & half - Underneath this a layer of straw has been laid, and the bottom of the filtering vessel perforated with holes. As the juice comes from the filter, it should be bottled immediately - Corked and put in the Cellar - when it soon will be fit to use. - Apple Sago Pudding - (Mrs Elliot) Pare & core six apples - place them on a dish & fill them with sugar pour over them one cup of Sago, previously toasted in water, one hour - Flavor with lemon if the apples are not tart - Bake one hour & a half - Eat with cream & sugar. - (Two large spoonsful of table beer or one of yeast will serve for egg.- 2 large spoon full of snow is said to be equal to one egg.
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Home Cafe Bavaroise - Take some cold Coffee, which perchance may have been left over from breakfast, and mix it with milk in proportion to your taste To a pint or a pint and a half of the mixture, add a couple of well beaten eggs - a table spoonfull or more if you like of sugar, and a little nutmeg. About five minutes before you wish to serve it, add some pieces of broken ice. This makes a delicious drink - and if you wish to feel particularly bright, and lively - it has a wonderful effect Apple Champagne Use round apples, and without grinding express from the the juice, which will be as limpid as water. The juice is then filtered through twelve inches of pulverized Charcoal, clean sand, and gravel half & half - Underneath this a layer of straw has been laid, and the bottom of the filtering vessel perforated with holes. As the juice comes from the filter, it should be bottled immediately - Corked and put in the Cellar - when it soon will be fit to use. - Apple Sago Pudding - (Mrs Elliot) Pare & core six apples - place them on a dish & fill them with sugar pour over them one cup of Sago, previously toasted in water, one hour - Flavor with lemon if the apples are not tart - Bake one hour & a half - Eat with cream & sugar. - (Two large spoonsful of table beer or one of yeast will serve for egg.- 2 large spoon full of snow is said to be equal to one egg.
Szathmary Culinary Manuscripts and Cookbooks
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