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American cookbook, 1850
Page 134
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Brandy Peaches (M. A. R.) Pare: To 1 lb. fruit add 3/4 lb. sugar; boil until clear; remove from fire; add equal portion of brandy to syrup & pour over them. Sally Lunn (Mrs. Stansbury) 1 pt. flour, 1 cup cream, 1 cup sugar, 3 eggs beat very light, 1/4 lb. butter, 1 teaspoon soda, 2 teaspoons tartaric acid. Rice Waffles (Aunt Annie) 1 lb. rice not perfectly dry boiled, Stir in piece butter size of hen's egg while hot: after it has cooled a little stir in 1 qt. flour: beat 6 eggs and stir in; add water to thin, leaving it a stiff batter; salt to taste. Blanc Mange takes 1 oz. isinglass or gelatine to 2 qts. milk or cream, flavored previously, brought to a boil - ( I. or G. must first be soaked in cold wat
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Brandy Peaches (M. A. R.) Pare: To 1 lb. fruit add 3/4 lb. sugar; boil until clear; remove from fire; add equal portion of brandy to syrup & pour over them. Sally Lunn (Mrs. Stansbury) 1 pt. flour, 1 cup cream, 1 cup sugar, 3 eggs beat very light, 1/4 lb. butter, 1 teaspoon soda, 2 teaspoons tartaric acid. Rice Waffles (Aunt Annie) 1 lb. rice not perfectly dry boiled, Stir in piece butter size of hen's egg while hot: after it has cooled a little stir in 1 qt. flour: beat 6 eggs and stir in; add water to thin, leaving it a stiff batter; salt to taste. Blanc Mange takes 1 oz. isinglass or gelatine to 2 qts. milk or cream, flavored previously, brought to a boil - ( I. or G. must first be soaked in cold wat
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