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Bethune Family recipe book, October 22, 1826
Page 32
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then lay it in quarters in a dish raised to a point you may [illegible] it with currant Jelly melted or any red Syrup Garnished with candied Orange or Citron 3 Cream Toast Take a french sole and cut it in slices lay them in Cream with Nutmeg and Sugar and some eggs mixed together let them Soak three or four hours. Then fry them crisp make the Cream hot and put a spoonful of Sack or Mountain put in the Dish with the toast
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then lay it in quarters in a dish raised to a point you may [illegible] it with currant Jelly melted or any red Syrup Garnished with candied Orange or Citron 3 Cream Toast Take a french sole and cut it in slices lay them in Cream with Nutmeg and Sugar and some eggs mixed together let them Soak three or four hours. Then fry them crisp make the Cream hot and put a spoonful of Sack or Mountain put in the Dish with the toast
Szathmary Culinary Manuscripts and Cookbooks
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