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McQueen family cookbook item 4, Scotland, 1870s
Page 52
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Vanilla Cream Soak 1 oz gelatine two or 3 hours in a gill of milk & melt it over the fire make a custard of the yokes of 3 & white of 1 egg & 1/2 pint milk. Whisk half a pint of cream with a squeeze of lemon juice till stiff Add the custard & gelatine to it with a tablespoonful sugar & a teaspoonful vanilla. Pour into a mould prepared by scalding & rinsing with cold water turn out when set. Rice Shape Boil 1/2 lb rice five minutes in water, then in a pint
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Vanilla Cream Soak 1 oz gelatine two or 3 hours in a gill of milk & melt it over the fire make a custard of the yokes of 3 & white of 1 egg & 1/2 pint milk. Whisk half a pint of cream with a squeeze of lemon juice till stiff Add the custard & gelatine to it with a tablespoonful sugar & a teaspoonful vanilla. Pour into a mould prepared by scalding & rinsing with cold water turn out when set. Rice Shape Boil 1/2 lb rice five minutes in water, then in a pint
Szathmary Culinary Manuscripts and Cookbooks
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