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Susan Gilbert cookbook, 1848-1887
Page 102
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Baked Custard. Boil 1 pint of Cream, 1/2 pint New Milk with mace, cinnamon, and lemon - peel a little of each, when cold mix the yolks of 3 Eggs, sweeten it to your taste and fill your paste already half done nearly full bake it a 1/4 of an hour longer. Cheese Cakes Strain the whey from the curd of 2 quarts of New Milk, when rather dry, beat it in a pan with 4 oz of butter, till quite smooth, put to it 1 pint of tin Cream or New Milk, add sugar, cinnamon, Nutmeg, 1 Egg, currants if you like them 3 oz. Bread And Butter Pudding. Cut your bread and butter in thin slices, and lay it in a dish with Currants between each layer, pour on rather more than 1 pint of Milk, 2 or 3 Eggs and a little ratifie 2 hours before it is to be baked.
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Baked Custard. Boil 1 pint of Cream, 1/2 pint New Milk with mace, cinnamon, and lemon - peel a little of each, when cold mix the yolks of 3 Eggs, sweeten it to your taste and fill your paste already half done nearly full bake it a 1/4 of an hour longer. Cheese Cakes Strain the whey from the curd of 2 quarts of New Milk, when rather dry, beat it in a pan with 4 oz of butter, till quite smooth, put to it 1 pint of tin Cream or New Milk, add sugar, cinnamon, Nutmeg, 1 Egg, currants if you like them 3 oz. Bread And Butter Pudding. Cut your bread and butter in thin slices, and lay it in a dish with Currants between each layer, pour on rather more than 1 pint of Milk, 2 or 3 Eggs and a little ratifie 2 hours before it is to be baked.
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