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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 108
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108 Charlotte a la Russe Line the top of a mould with clear jelly. When cold line the sides with Savoy biscuits dipped in wine, then whip a pint of cream with one oz of isinglass dissolved in milk - Half a glass of brandy, half a glass of wine The rind of piece of a lemon, sugar to taste, whip all together and put into the [illegible] of the mould - S'Peters Vicarage June 2- 48 - For a Savoury Omelette 3 eggs, a cupful of cream, a little minced parsley, better of being parboiled one large onion Minced very small. a little Cayenne pepper, a little white pepper and salt, two ounces of butter put in the pan - Mix all well together - a little brown gravy put in bottom of the dish. [illegible] March 1849
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108 Charlotte a la Russe Line the top of a mould with clear jelly. When cold line the sides with Savoy biscuits dipped in wine, then whip a pint of cream with one oz of isinglass dissolved in milk - Half a glass of brandy, half a glass of wine The rind of piece of a lemon, sugar to taste, whip all together and put into the [illegible] of the mould - S'Peters Vicarage June 2- 48 - For a Savoury Omelette 3 eggs, a cupful of cream, a little minced parsley, better of being parboiled one large onion Minced very small. a little Cayenne pepper, a little white pepper and salt, two ounces of butter put in the pan - Mix all well together - a little brown gravy put in bottom of the dish. [illegible] March 1849
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