Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Boiled or Baked Pastry
1media/Capture12_thumb.PNG2022-03-08T02:08:15-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:03:16-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture12.PNGmedia/Boiled or baked pastry example.jpgmedia/Boiled or baked pastry example.jpg2022-02-28T04:38:32-08:00Boiled or Baked Pastry18U.295, Special Collections, UCC Library.plain2022-03-11T06:45:40-08:00Ingredients 1 1/2 oz butter 1 oz flour 1.2 teacup milk 2 tablespoons sugar Yolk of 1 egg Apples
Method Make sauce with the butter, flour, milk, sugar and egg yolk. Beat egg white to a stiff froth. Mix into the sauce, pour over stewed apples. Bake a nice golden brown in a moderate oven.
