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M. J. Delaney cookbook, 1933
Page 92
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1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon nutmeg 2 tablespoons brandy 4 tablespoons granulated gelatin 6 tablespoons cold water 1-1/2 pints whipping cream 1 cup walnut kernels Combine fruits, preserved peels, purees, sugar, orange juice, spices and brandy and let stand for one and one half hours. Heat to boiling point and remove from fire. Moisten gelatin in cold water and dissolve in hot fruit. Cool. Whip cream until thick but not stiff; whip cold fruit
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1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon nutmeg 2 tablespoons brandy 4 tablespoons granulated gelatin 6 tablespoons cold water 1-1/2 pints whipping cream 1 cup walnut kernels Combine fruits, preserved peels, purees, sugar, orange juice, spices and brandy and let stand for one and one half hours. Heat to boiling point and remove from fire. Moisten gelatin in cold water and dissolve in hot fruit. Cool. Whip cream until thick but not stiff; whip cold fruit
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