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Susan Gilbert cookbook, 1848-1887
Page 50
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German Puffs. Take 1/2 pint of New Milk, 6 Eggs leaving out 3 Whites, 2 oz of sweet Almonds blanched and beaten in a 1/4 lb of fresh butter and 1 spoonsful of Flour very fine, mix them well, and sweeten them to your taste, fill your cups half full and let them bake half an hour. Mrs G - Potatoe Flour. Grate a potatoe quite fine in water strain it twice through a fine sieve, let it stand 2 hours, then pour off the water, then stir it up, repeat this 3 or 4 times a day till the flour is quite white, then put the flour in a dish and dry it. Mrs. G - Potatoe Pudding 4 Spoonsful of potatoe flour, with 4 eggs and 1 pint of New Milk well boiled, nutmeg sugar and lemon to your own taste. Take care that the Milk boils first. Mrs G.
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German Puffs. Take 1/2 pint of New Milk, 6 Eggs leaving out 3 Whites, 2 oz of sweet Almonds blanched and beaten in a 1/4 lb of fresh butter and 1 spoonsful of Flour very fine, mix them well, and sweeten them to your taste, fill your cups half full and let them bake half an hour. Mrs G - Potatoe Flour. Grate a potatoe quite fine in water strain it twice through a fine sieve, let it stand 2 hours, then pour off the water, then stir it up, repeat this 3 or 4 times a day till the flour is quite white, then put the flour in a dish and dry it. Mrs. G - Potatoe Pudding 4 Spoonsful of potatoe flour, with 4 eggs and 1 pint of New Milk well boiled, nutmeg sugar and lemon to your own taste. Take care that the Milk boils first. Mrs G.
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