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English cookbook, 1860
Page 12
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A floating Island two spoonsful of currant Jelly put to it one white of an egg and beat it for an hour lay it upon cream sweeten the cream with fine sugar. Potatoe pudding Take one lb of potatoes and when they are boiled beat them in a morter then grate in the peel of a lemon put in two spoonsful of wine 3/4 pint of milk and 3/4 lb of fresh butter set it over the fire till it is melted then take five eggs leave out two of the whites beat them well and mix them altogether
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A floating Island two spoonsful of currant Jelly put to it one white of an egg and beat it for an hour lay it upon cream sweeten the cream with fine sugar. Potatoe pudding Take one lb of potatoes and when they are boiled beat them in a morter then grate in the peel of a lemon put in two spoonsful of wine 3/4 pint of milk and 3/4 lb of fresh butter set it over the fire till it is melted then take five eggs leave out two of the whites beat them well and mix them altogether
Szathmary Culinary Manuscripts and Cookbooks
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