DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 64

Cold Custard. Clara Gibbs
1 qt new milk & 1/2 pt cream mixed mix with this 1/4# powdered white sugar - stir in a large glass white wine & pour into cups - set in a warm place near the fire until they become a firm curd & then cool. 

Snow Cream. Rook.
Beat the whites of 4 eggs to a stiff froth - then stir in 2 tablespoons powdered white sugar - 1 of sweet wine - 1 teaspoon rose water. Beat the whole together then add 1 pint thick cream. This is a nice accompaniment to a dessert of sweetmeats.

Coffee Custard. Abbie G.S.
1/2 box Gelatine dissolved in nearly a pint of water - 1 1/2 cups sugar - 4 eggs - 1 pint strong coffee as for drinking - 1 qt milk. Beat the sugar and eggs together, let the milk come to a boil, & add the gelatine & coffee, let it thicken as for cold custard stirring all the time & put into cups.

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Cold Custard. Clara Gibbs 1 qt new milk & 1/2 pt cream mixed mix with this 1/4# powdered white sugar - stir in a large glass white wine & pour into cups - set in a warm place near the fire until they become a firm curd & then cool. Snow Cream. Rook. Beat the whites of 4 eggs to a stiff froth - then stir in 2 tablespoons powdered white sugar - 1 of sweet wine - 1 teaspoon rose water. Beat the whole together then add 1 pint thick cream. This is a nice accompaniment to a dessert of sweetmeats. Coffee Custard. Abbie G.S. 1/2 box Gelatine dissolved in nearly a pint of water - 1 1/2 cups sugar - 4 eggs - 1 pint strong coffee as for drinking - 1 qt milk. Beat the sugar and eggs together, let the milk come to a boil, & add the gelatine & coffee, let it thicken as for cold custard stirring all the time & put into cups.