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New England manuscript cookbook, 1880-1910
Page 26
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2 tablespoons Sugar 2 cups Flour 1/2 " Raisins (Fine with dates) cream a tartar & soda Steam 1/2 hr. in cups wet in cold water. This makes 6 cups Rice Meringue 1 cup boiled Rice 1 pt. milk 2 eggs. 1 large cup Sugar 1 lemon Boil milk and stir in rice beat 2 yolks with 1/3 cup sugar then add to the milk and rice and cook until thick as a custard, take from fire and grate in the
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2 tablespoons Sugar 2 cups Flour 1/2 " Raisins (Fine with dates) cream a tartar & soda Steam 1/2 hr. in cups wet in cold water. This makes 6 cups Rice Meringue 1 cup boiled Rice 1 pt. milk 2 eggs. 1 large cup Sugar 1 lemon Boil milk and stir in rice beat 2 yolks with 1/3 cup sugar then add to the milk and rice and cook until thick as a custard, take from fire and grate in the
Szathmary Culinary Manuscripts and Cookbooks
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