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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 23
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French Rolls. Clara Gelbs 1 qt lukewarm milk - 1 teaspoon salt 1 large teacup home brewed yeast - flour to make a stiff batter - let it rise & when light stir in 1 egg & 2 spoonfuls butter & knead in flour till stiff to roll - Let is rise again & when light roll out & cut in strips & braid them. Bake 1/2 hour on buttered tins. Raised Biscuit Detts 1/2 # butter rubbed into 1 # flour - 1 egg 1 teaspoon salt - 4 great spoons yeast - wet with warm milk to make a soft dough and work in 1/2 # butter - flour to make stiff to roll Almond Cheese Cakes Detts Into 1 pint boiling milk put 3 well beaten eggs - 1/2 glass wine - take off & pour away whey - add to curds sugar to taste - 3 eggs beaten 1 teaspoon rose water - 1/2 # blanched & pounded almonds - 16 spoons melted butter - pour into patties lined with pastry & ornaments with currants & almonds cut into slips.
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French Rolls. Clara Gelbs 1 qt lukewarm milk - 1 teaspoon salt 1 large teacup home brewed yeast - flour to make a stiff batter - let it rise & when light stir in 1 egg & 2 spoonfuls butter & knead in flour till stiff to roll - Let is rise again & when light roll out & cut in strips & braid them. Bake 1/2 hour on buttered tins. Raised Biscuit Detts 1/2 # butter rubbed into 1 # flour - 1 egg 1 teaspoon salt - 4 great spoons yeast - wet with warm milk to make a soft dough and work in 1/2 # butter - flour to make stiff to roll Almond Cheese Cakes Detts Into 1 pint boiling milk put 3 well beaten eggs - 1/2 glass wine - take off & pour away whey - add to curds sugar to taste - 3 eggs beaten 1 teaspoon rose water - 1/2 # blanched & pounded almonds - 16 spoons melted butter - pour into patties lined with pastry & ornaments with currants & almonds cut into slips.
Szathmary Culinary Manuscripts and Cookbooks
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