p. 10

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Charlotte Russe Mrs. Webster

Take one quart of cream, and beat it until it is
quite stiff with froth; just one ounce of [misin?]glass in
a sauce pam with a tea cup of boiling water & let it remain
where it will scald without boiling until the [misin?]glass is
dissolved. Take a half pint of milk, two stalks of vanilla
about an inch & a half long, or flour with ess; of rose. boil this
until the milk is reduced to a [gill?] The yolks of three eggs well
beaten, and stir them with the milk while on the fire _ Then
add the [misin?]glass, & with three grantes of a pound of sugar. Stir
it until it is cooled, to about the consestency of soft custard.
then strain it thu a seive, or coarse cloth _ when ready
cooled, add the cream, & stir them well together, both, it
is better to add the whites of three, or four eggs, to the beaten
up with the creamer. Line your mould, with long sheets of
sponge cakes, or "ladies fingers," & pour in the material _
Before serving, pour a glass of marashino cordial on to
the sponge cake past _ a little, added to the flower, is
sometimes approved _

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