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Jane Lymburner cookbook, Jan. 2, 1817
Page 38
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Apple Dumplings Pare and core as many apples as you intend to make dumplins, make a little cld butter paste roll it to the thickness of ones finger and wrap it round each apple singly and if they are boiled singly in peces of cloth so much the better put them into boiling water and they will be done in half an hour serve them up with melted butter and white wine and garnish with grated sugar about the dish PancaKes Take a pint of thick cream six spoonfuls of sack & half a pint of fine flour 6 eggs only 3 whites one nutmeg a quarter of a pound butter a little salt and some sugar fry these thin in a dry pan
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Apple Dumplings Pare and core as many apples as you intend to make dumplins, make a little cld butter paste roll it to the thickness of ones finger and wrap it round each apple singly and if they are boiled singly in peces of cloth so much the better put them into boiling water and they will be done in half an hour serve them up with melted butter and white wine and garnish with grated sugar about the dish PancaKes Take a pint of thick cream six spoonfuls of sack & half a pint of fine flour 6 eggs only 3 whites one nutmeg a quarter of a pound butter a little salt and some sugar fry these thin in a dry pan
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