Transcribe
Translate
Julie M. Clagett cookbook, June 1, 1886
Page 53
More information
digital collection
archival collection guide
transcription tips
Mrs McCullough's recipe for Jelly making. Cover the fruit with water & boil, strain & measure, return juice to fire & let boil 5 min, add equal measure of sugar & boil 5 min. longer. Cook a little at a time. Lemon Pie. Mrs McCullough. 1 level table spoon each flour & cornstarch dissolved in a little cold water, pour in a cup boiling water to cook until clear, add piece butter size of an egg, 1 cup sugar, grate the rind of one large or two medium sized lemons, into the beaten yolks of two eggs, mix & add to mixture; last add juice of lemon, Put into raw crust & bake add meringue when cool & brown slightly.
Saving...
prev
next
Mrs McCullough's recipe for Jelly making. Cover the fruit with water & boil, strain & measure, return juice to fire & let boil 5 min, add equal measure of sugar & boil 5 min. longer. Cook a little at a time. Lemon Pie. Mrs McCullough. 1 level table spoon each flour & cornstarch dissolved in a little cold water, pour in a cup boiling water to cook until clear, add piece butter size of an egg, 1 cup sugar, grate the rind of one large or two medium sized lemons, into the beaten yolks of two eggs, mix & add to mixture; last add juice of lemon, Put into raw crust & bake add meringue when cool & brown slightly.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
