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New England cookbook, 1855-1934
Page 89
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Chocolate Blancmange 1 qt of milk 2 heaping large spoons full of corn starch - two of grated chocolate wet the corn starch & Chocolate together - stir them into the boiling milk - let it boil five minutes - set it in a cool place to form in the moulds. - (Bakers No 1 Chocolate, grate & sift before using. Pop overs 1 cup of milk (or water) 1 egg 1 cup of flour piece of butter size of an egg. - Cookies 1 cup of butter 2 do sugar 1 do sweet milk 2 eggs - 1/2 teaspoon of saleratus - carraway seeds. - Corn cakes - 2 cups of indian meal - 2 table spoons full of sugar, 1/4 cup of flour, 2 cups of milk - 1 teaspoon full of soda. Biscuit fritters Take same light biscuit or rusk, split them in halves, saturate them with Custard, made with six eggs to a quart of milk, omitting sugar, if the
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Chocolate Blancmange 1 qt of milk 2 heaping large spoons full of corn starch - two of grated chocolate wet the corn starch & Chocolate together - stir them into the boiling milk - let it boil five minutes - set it in a cool place to form in the moulds. - (Bakers No 1 Chocolate, grate & sift before using. Pop overs 1 cup of milk (or water) 1 egg 1 cup of flour piece of butter size of an egg. - Cookies 1 cup of butter 2 do sugar 1 do sweet milk 2 eggs - 1/2 teaspoon of saleratus - carraway seeds. - Corn cakes - 2 cups of indian meal - 2 table spoons full of sugar, 1/4 cup of flour, 2 cups of milk - 1 teaspoon full of soda. Biscuit fritters Take same light biscuit or rusk, split them in halves, saturate them with Custard, made with six eggs to a quart of milk, omitting sugar, if the
Szathmary Culinary Manuscripts and Cookbooks
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