• Transcribe
  • Translate

Abigail Wellington Townsend cookbook, circa 1840

Page 9

More information
  • digital collection
  • archival collection guide
  • transcription tips
 
Saving...
To make Flummery Take a set of calves feet clean them and put them in a skillet with a gallon of water keep filling till the feet are quite tender then let the liquor boil away to about a quart strain & sit it to cool scrape the feet clean put it in a skillet with half a pint of cream half a pd of almonds blanch'd chestnuts will do pounded with rosewater & mace & sugar to your taste let it boil a few minutes strain it keep stirring it till almost cold then put it your cups with rosewater
 
Szathmary Culinary Manuscripts and Cookbooks