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New England cookbook, 1855-1934
Page 47
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Croquets (Mrs Swets A cold chicken or Turkey minced fine 2 sweet breads parboiled (if convenient ) and minced - season with salt, pepper a good deal of Chopped parsley - wet the whole with cream or milk sufficiently to make it into a paste shape it to your fancy in a pyramid form, cover them with egg and crumbs of bread - & fry them a light brown Morang - Pudding (from the same Take a qt of milk, the yolks of four eggs - and then butter a dish, cover the bottom with layers of sponge Cake or very delicate slices of bread and butter - strew on either Currants or Raisins - then after seasoning the Custard with vanilla or lemon pour it in the dish - put it in the oven and bake it till it becomes a little hardened then beat the whites to a stiff froth & take the pudding out of the oven and put the whites in pyramids over the pudding - then put it into the oven and
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Croquets (Mrs Swets A cold chicken or Turkey minced fine 2 sweet breads parboiled (if convenient ) and minced - season with salt, pepper a good deal of Chopped parsley - wet the whole with cream or milk sufficiently to make it into a paste shape it to your fancy in a pyramid form, cover them with egg and crumbs of bread - & fry them a light brown Morang - Pudding (from the same Take a qt of milk, the yolks of four eggs - and then butter a dish, cover the bottom with layers of sponge Cake or very delicate slices of bread and butter - strew on either Currants or Raisins - then after seasoning the Custard with vanilla or lemon pour it in the dish - put it in the oven and bake it till it becomes a little hardened then beat the whites to a stiff froth & take the pudding out of the oven and put the whites in pyramids over the pudding - then put it into the oven and
Szathmary Culinary Manuscripts and Cookbooks
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