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Emily Netuzed recipe book, August 1874
Page 2
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Thais Omelette Boil 8 fine Apples in the same manner as for Apple Sauce, add a good bit of Butter, Sugar & Nutmeg. Let it cool, then add 3 Eggs well beat. Butter a baking dish or mould, strew it well over thickly with fine Bread-crumbs - & sprinkle more over the top. Bake it nicely & turn it out & strew grated sugar & nutmeg over it. To prepare nibbed Cocoa. To 3 oz Cocoa pounded put 3 Quarts Water, boil it slowly for 4 hours the day before it is used, and pour it off into an earthen vessel. This quantity will last a week, using 1/2 pint daily a third of the Cup may be filled up with hot milk. Brandy Cherries Put 1/2 lb White Sugar Candy to 1 Quart Brandy. Let it stand a fortnight to dissolve shaking the Bottle often; put your morello Cherries into a wide mouthed Bottle & fill up with the Brandy.
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Thais Omelette Boil 8 fine Apples in the same manner as for Apple Sauce, add a good bit of Butter, Sugar & Nutmeg. Let it cool, then add 3 Eggs well beat. Butter a baking dish or mould, strew it well over thickly with fine Bread-crumbs - & sprinkle more over the top. Bake it nicely & turn it out & strew grated sugar & nutmeg over it. To prepare nibbed Cocoa. To 3 oz Cocoa pounded put 3 Quarts Water, boil it slowly for 4 hours the day before it is used, and pour it off into an earthen vessel. This quantity will last a week, using 1/2 pint daily a third of the Cup may be filled up with hot milk. Brandy Cherries Put 1/2 lb White Sugar Candy to 1 Quart Brandy. Let it stand a fortnight to dissolve shaking the Bottle often; put your morello Cherries into a wide mouthed Bottle & fill up with the Brandy.
Szathmary Culinary Manuscripts and Cookbooks
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