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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 19
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Stir well, Serve. Water should no be boiling long, or the water becomes flat. Deposits of chalk and lime are to be found [on?] sides of the boiler. When using fresh milk, water should be reduced to allow for it. If transporting tea in an insulator do not milk or sugar tea as it causes the tea to become a greyish color. Coffee is grown in [Abysineia?], Algeria. Sent over in Bean Shape. Is gathered, dryed, roasted, and ground when you recieve it. Always boil the milk for coffee, if you don't fresh milk will make a scum or skin on the top of it. Tinned milk curdles. Chocolate. To half an ounce of chocolate allow 1 [pt.?] of water and 1/2 pt. of milk. Sugar to taste. Make the water and milk hot.
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Stir well, Serve. Water should no be boiling long, or the water becomes flat. Deposits of chalk and lime are to be found [on?] sides of the boiler. When using fresh milk, water should be reduced to allow for it. If transporting tea in an insulator do not milk or sugar tea as it causes the tea to become a greyish color. Coffee is grown in [Abysineia?], Algeria. Sent over in Bean Shape. Is gathered, dryed, roasted, and ground when you recieve it. Always boil the milk for coffee, if you don't fresh milk will make a scum or skin on the top of it. Tinned milk curdles. Chocolate. To half an ounce of chocolate allow 1 [pt.?] of water and 1/2 pt. of milk. Sugar to taste. Make the water and milk hot.
Szathmary Culinary Manuscripts and Cookbooks
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