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English cookbook, 1750-1780
Page 20
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To make Dutch Sauce for Fish Take 4 or 6 Yolkes of Eggs put ym into a Saucepan Beat ym together with a Little Vingar with a Blade or two of Mace and half a Pound of Butter put ym Over a Slow fie and Stir Them together till ye Butter is all melted if ye Vinagar Should be too strong put in half a Glass of White wine Pankakes Cakes Calld a guire of paper Take five Eggs four Spoonfuls of flour beat very well together put in a pint of Creem melt a quarter of a pound of fresh Butter Let it Stand to Settle then pour the Clear into you Pancakes put in a Little Salt Sugar and Nutmeg Stir all well together and fry them very thin but dont turn them
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To make Dutch Sauce for Fish Take 4 or 6 Yolkes of Eggs put ym into a Saucepan Beat ym together with a Little Vingar with a Blade or two of Mace and half a Pound of Butter put ym Over a Slow fie and Stir Them together till ye Butter is all melted if ye Vinagar Should be too strong put in half a Glass of White wine Pankakes Cakes Calld a guire of paper Take five Eggs four Spoonfuls of flour beat very well together put in a pint of Creem melt a quarter of a pound of fresh Butter Let it Stand to Settle then pour the Clear into you Pancakes put in a Little Salt Sugar and Nutmeg Stir all well together and fry them very thin but dont turn them
Szathmary Culinary Manuscripts and Cookbooks
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