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Julie M. Clagett cookbook, June 1, 1886
Page 44
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salt-spoon of salt & moisten with sufficient warm milk to make it a proper consistency. Stir this well, [illegible] down any lumps that appear - add whites of eggs, & heat up the batter for a few minutes - Cut some slices of bread & butter, not very thick, spread half with any kind of jam preferred, & cover with the other slices - press together, dip them in the batter & fry in boiling lard for about 10 minutes. Drain them before the fire, in a piece of blotting paper or cloth, dish them, sprinkle with sugar & serve. Pineapple Sherbert. 1/2 pt canned pineapple, or if fresh fruit it used 1 large pineapple, a small pt sugar, 1 pt water, 1 Tablespoon gelatin. Soak the gelatine 1 or 2 hours in cold water enough to cover. Cut the heart & eyes from the fruit, chop fine, add to the sugar & the juice from the can. Warm half the water [illegible] & dissolve the gelatine in it. Stir this & the cold water with the pineapple. Freeze. This Sherbet will be white & creamy.
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salt-spoon of salt & moisten with sufficient warm milk to make it a proper consistency. Stir this well, [illegible] down any lumps that appear - add whites of eggs, & heat up the batter for a few minutes - Cut some slices of bread & butter, not very thick, spread half with any kind of jam preferred, & cover with the other slices - press together, dip them in the batter & fry in boiling lard for about 10 minutes. Drain them before the fire, in a piece of blotting paper or cloth, dish them, sprinkle with sugar & serve. Pineapple Sherbert. 1/2 pt canned pineapple, or if fresh fruit it used 1 large pineapple, a small pt sugar, 1 pt water, 1 Tablespoon gelatin. Soak the gelatine 1 or 2 hours in cold water enough to cover. Cut the heart & eyes from the fruit, chop fine, add to the sugar & the juice from the can. Warm half the water [illegible] & dissolve the gelatine in it. Stir this & the cold water with the pineapple. Freeze. This Sherbet will be white & creamy.
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