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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 132
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132 well stewed [illegible] season & cover with half puff paste Soyer - Oct 31 1868 Compote of Apples Cook 6 or 7 apples with water & lemon juice - put them thro' a sieve as if going to make apple jelly put this juice into a Sauce pan with some sugar put 6 [illegible] apples into the juice with the hearts taken out and cut in half boil these apples until soft enough [illegible] pressed down with a spoon arrange them in a shape - pour the juices over them & it will become a jelly- Cambridge Receipt Salad a la Francaise Cut up 3 fine lettuces as white as you can get them Chop a little tarragon & Chervil very fine - & mix with the Salad The following mixture to be added to the salad when dinner is called - 1 pinch of salt 1 pinch of sugar 1 tea spoonful of vinager (if no tarragon can be got for the Salad use Tarragon vinager) & 1/4 pint Salad oil add French Mustard
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132 well stewed [illegible] season & cover with half puff paste Soyer - Oct 31 1868 Compote of Apples Cook 6 or 7 apples with water & lemon juice - put them thro' a sieve as if going to make apple jelly put this juice into a Sauce pan with some sugar put 6 [illegible] apples into the juice with the hearts taken out and cut in half boil these apples until soft enough [illegible] pressed down with a spoon arrange them in a shape - pour the juices over them & it will become a jelly- Cambridge Receipt Salad a la Francaise Cut up 3 fine lettuces as white as you can get them Chop a little tarragon & Chervil very fine - & mix with the Salad The following mixture to be added to the salad when dinner is called - 1 pinch of salt 1 pinch of sugar 1 tea spoonful of vinager (if no tarragon can be got for the Salad use Tarragon vinager) & 1/4 pint Salad oil add French Mustard
Szathmary Culinary Manuscripts and Cookbooks
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