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John and Henry Locke cookery archive, item 1, 1852
Page 56
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Entremets or Sweet Dishes Turban aux ris Whole rice nicely boiled an white, made as a turban with small apples nicely stewed in syrup. pipe with red jelly and other things. cucumber & c Pomme aux ris. Apples and rice Make a cottle of rice (as above) as for a curry, in a pretty shape fill it with apple stewed and mashed with sugar and a little spice, scald some small apples in sugar. one half red the other half yellow. when cold slice these and ornament the top and sides. Serve cold _____ Gateau Mille Feuille Cake in Thousand Shapes all kinds of fancy pastry, built up as cottages, Temples, & c Stuck with sugar and piped with preserve
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Entremets or Sweet Dishes Turban aux ris Whole rice nicely boiled an white, made as a turban with small apples nicely stewed in syrup. pipe with red jelly and other things. cucumber & c Pomme aux ris. Apples and rice Make a cottle of rice (as above) as for a curry, in a pretty shape fill it with apple stewed and mashed with sugar and a little spice, scald some small apples in sugar. one half red the other half yellow. when cold slice these and ornament the top and sides. Serve cold _____ Gateau Mille Feuille Cake in Thousand Shapes all kinds of fancy pastry, built up as cottages, Temples, & c Stuck with sugar and piped with preserve
Szathmary Culinary Manuscripts and Cookbooks
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