Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 59
More information
digital collection
archival collection guide
transcription tips
Ice Cream. Alice Haskells 4 qts new milk, peel of 5 lemons - boil them together - when cool add 12 eggs, sugar to taste strain it, add the juice of 4 lemons - stirring all the time you are putting it in or it will turn when it begins to thicken it is done - before adding the lemon it must be put on to cook and just before it boils add the lemon. Flummery Mine. Lay sponge cake in a deep dish, wine sufficient to moisten, make a rich boiled custard using only the yolks of the egg - turn it over when the cakes are cool beat the whites to a froth & turn over the whole. Whips. Mrs R. The whites of 10 eggs well beaten - 1 qt rich cream - 1/2 Lb Sugar - 1/2 pt white wine - 1/2 teaspoon ess. lemon - mix sugar in wine before adding it to cream & eggs - the whole to be beaten with a "whip churn" until a thick froth arises.
Saving...
prev
next
Ice Cream. Alice Haskells 4 qts new milk, peel of 5 lemons - boil them together - when cool add 12 eggs, sugar to taste strain it, add the juice of 4 lemons - stirring all the time you are putting it in or it will turn when it begins to thicken it is done - before adding the lemon it must be put on to cook and just before it boils add the lemon. Flummery Mine. Lay sponge cake in a deep dish, wine sufficient to moisten, make a rich boiled custard using only the yolks of the egg - turn it over when the cakes are cool beat the whites to a froth & turn over the whole. Whips. Mrs R. The whites of 10 eggs well beaten - 1 qt rich cream - 1/2 Lb Sugar - 1/2 pt white wine - 1/2 teaspoon ess. lemon - mix sugar in wine before adding it to cream & eggs - the whole to be beaten with a "whip churn" until a thick froth arises.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
