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Julie M. Clagett cookbook, June 1, 1886
Page 45
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Kesselevde Pudding. 18 French chest nuts, 1 pt of cream, 1/2 pt milk, 2 eggs, 1/2 pt of candied fruits, wine-glass sherry. Remove the dark shell from the chestnuts, Boil them until they are tender, then throw into cold water. The white skim will then readily pul off. Mash them by rubbing through a sieve or strainer, Beat the yolks of the eggs, add the milk & the washed chest nuts. Sweeten to taste, flavor with vanilla & a little nut meg, let the whole thicken in a double sauce-pan like soft custard & set it away to cool. Prepare a large cup-full of assorted fruits, either candied or preserved. Cherries are cut in halves; quinces apricots candied plums &c are cut into slips.If raisins, citrno or currants are used, they must be boiled in sugar & water until they are tender. Fine Misbadin strawberries &c are not added while freezing, but put in the mot of in
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Kesselevde Pudding. 18 French chest nuts, 1 pt of cream, 1/2 pt milk, 2 eggs, 1/2 pt of candied fruits, wine-glass sherry. Remove the dark shell from the chestnuts, Boil them until they are tender, then throw into cold water. The white skim will then readily pul off. Mash them by rubbing through a sieve or strainer, Beat the yolks of the eggs, add the milk & the washed chest nuts. Sweeten to taste, flavor with vanilla & a little nut meg, let the whole thicken in a double sauce-pan like soft custard & set it away to cool. Prepare a large cup-full of assorted fruits, either candied or preserved. Cherries are cut in halves; quinces apricots candied plums &c are cut into slips.If raisins, citrno or currants are used, they must be boiled in sugar & water until they are tender. Fine Misbadin strawberries &c are not added while freezing, but put in the mot of in
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