Transcribe
Translate
Julie M. Clagett cookbook, June 1, 1886
Page 48
More information
digital collection
archival collection guide
transcription tips
layers as they would be broken by the beater. Whip the whites of the eggs stiff, & whip the thick cream, mix with the cold custard, then add the fruit & wine. Do not pack down in the freezer or in the mould, but let the pudding be as light as possible. If a sauce is desired, use whipped cream sweetened & flavored. Princess Cream. Let 6 oz of rice boil up once, wash it with cold water, cook it with 6 gills of cream & 1 vanilla bean to flavor it, over a very slow fire until soft, add 8 oz of sugar, & let it steam 15 minutes in a hot place. Take the mixture off the fire & stir until nearly cold. Whip 1 pt of cream until stiff, add a little milk 1 glass of Maraschino wine. & 3/4 oz of isinglass, or 1 oz dissolved luke warm gelatine - to the rice & stir carefully until it begins to thicken, add the rest of the cream, & if the mixture should
Saving...
prev
next
layers as they would be broken by the beater. Whip the whites of the eggs stiff, & whip the thick cream, mix with the cold custard, then add the fruit & wine. Do not pack down in the freezer or in the mould, but let the pudding be as light as possible. If a sauce is desired, use whipped cream sweetened & flavored. Princess Cream. Let 6 oz of rice boil up once, wash it with cold water, cook it with 6 gills of cream & 1 vanilla bean to flavor it, over a very slow fire until soft, add 8 oz of sugar, & let it steam 15 minutes in a hot place. Take the mixture off the fire & stir until nearly cold. Whip 1 pt of cream until stiff, add a little milk 1 glass of Maraschino wine. & 3/4 oz of isinglass, or 1 oz dissolved luke warm gelatine - to the rice & stir carefully until it begins to thicken, add the rest of the cream, & if the mixture should
Szathmary Culinary Manuscripts and Cookbooks
sidebar
