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Harriet Dawbarne cookbook, January 1834
Page 46
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From Miss Parloas New Cook Book Boston Estes & Lauriat 301.305. Washingon St-1884(1898 copies) Crusts bread dried in a slow oven rolled into fried crumbs used for croquettes tub butter can be kept if butter becomes rancid to each 1 lb add 1 tablespoonful salt 1 teaspoonful soda. rinse well: then add 1 pint of cold water & set on the fire till it comes to the boiling point - Now set it away to cool & when cool & hard take it off in cake Vegetables in stock cause it to go sour quickly 1 pepper corn to 1 lb of beef. 1 clove or 2. Pound hard eggs little salt little pepper white of raw egg form in balls roll in flour fry in fat. Escaloped Fish 1 pint milk 1 cream 4 tablespoonfuls flour one cupful (breakfast cup) bread crumbs to 4 or 5 lbs fish boiled 20 minutes in water. Put fish onto boil then cream & milk. Mix flour with 1/2 a cupful of milk & stir into boiling cream & milk Cook 8 minutes. Remove skin & bones from fish. Put a layer of sauce in a deep escalop dish then fish then sauce & cover with bread crumbs & bake 1/2 an hour. Great care to take away bones
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From Miss Parloas New Cook Book Boston Estes & Lauriat 301.305. Washingon St-1884(1898 copies) Crusts bread dried in a slow oven rolled into fried crumbs used for croquettes tub butter can be kept if butter becomes rancid to each 1 lb add 1 tablespoonful salt 1 teaspoonful soda. rinse well: then add 1 pint of cold water & set on the fire till it comes to the boiling point - Now set it away to cool & when cool & hard take it off in cake Vegetables in stock cause it to go sour quickly 1 pepper corn to 1 lb of beef. 1 clove or 2. Pound hard eggs little salt little pepper white of raw egg form in balls roll in flour fry in fat. Escaloped Fish 1 pint milk 1 cream 4 tablespoonfuls flour one cupful (breakfast cup) bread crumbs to 4 or 5 lbs fish boiled 20 minutes in water. Put fish onto boil then cream & milk. Mix flour with 1/2 a cupful of milk & stir into boiling cream & milk Cook 8 minutes. Remove skin & bones from fish. Put a layer of sauce in a deep escalop dish then fish then sauce & cover with bread crumbs & bake 1/2 an hour. Great care to take away bones
Szathmary Culinary Manuscripts and Cookbooks
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