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English cookbook, 1799
Page 154
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with the yolks, stirring continually, & 1/2 as much weight of flour as you used of eggs; pour it into the vessel you intend to bake it in, being first well rubbed with butter, & baked it in a [soaking?] oven about an hour & a half: if it is of a good colour, you may serve it without garnishing; and if not, as it may be too brown or too pale, glaze it with a white Sugar glaze, as directed in almond paste [croquante?], or with any other colour as directed in the last. Croquettes of Rice After having picked six ounces of rice, wash it well, first in warm water, & then in cold water, have ready some boiling cream, in which you have put a juice of lemon peel, add the rice to it & let it boil on a very slow fire until the rice is swelled enough, then put to it a piece of butter the size of a small egg, or very little salt, & some sugar according to your taste, the sugar however must predominate: then add it it two ounces of currants, the yolks of four or five
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with the yolks, stirring continually, & 1/2 as much weight of flour as you used of eggs; pour it into the vessel you intend to bake it in, being first well rubbed with butter, & baked it in a [soaking?] oven about an hour & a half: if it is of a good colour, you may serve it without garnishing; and if not, as it may be too brown or too pale, glaze it with a white Sugar glaze, as directed in almond paste [croquante?], or with any other colour as directed in the last. Croquettes of Rice After having picked six ounces of rice, wash it well, first in warm water, & then in cold water, have ready some boiling cream, in which you have put a juice of lemon peel, add the rice to it & let it boil on a very slow fire until the rice is swelled enough, then put to it a piece of butter the size of a small egg, or very little salt, & some sugar according to your taste, the sugar however must predominate: then add it it two ounces of currants, the yolks of four or five
Szathmary Culinary Manuscripts and Cookbooks
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