Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 28a
More information
digital collection
archival collection guide
transcription tips
PEACH BLANC MANGE. Strain off the liquor from one can of peaches; put this juice in an agate pan over the fire; rub three level tablespoonfuls of cornstarch in a little cold water; add it to the oiling fruit juice; stir for five minutes; cut the peaches in small pieces; add them to the syrup; turn this into a mould that has been wet in cold water; stand in a cool place; serve with sweetened whipped cream. Spanish Cream 1/4 box Cox's Gelatine in 1 pt. milk Soak 20 min. Set in Kettle hot water, when hot add, Yolks 3 eggs 4 tablespoons Sugar Cook Sauce as soft custard Remove from fire & add whites 3 eggs well water Vanilla. Cold with cream. Cook day before you wish it.
Saving...
prev
next
PEACH BLANC MANGE. Strain off the liquor from one can of peaches; put this juice in an agate pan over the fire; rub three level tablespoonfuls of cornstarch in a little cold water; add it to the oiling fruit juice; stir for five minutes; cut the peaches in small pieces; add them to the syrup; turn this into a mould that has been wet in cold water; stand in a cool place; serve with sweetened whipped cream. Spanish Cream 1/4 box Cox's Gelatine in 1 pt. milk Soak 20 min. Set in Kettle hot water, when hot add, Yolks 3 eggs 4 tablespoons Sugar Cook Sauce as soft custard Remove from fire & add whites 3 eggs well water Vanilla. Cold with cream. Cook day before you wish it.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
