Elliot
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a cup of butter
- one cup of sweet milk
- one cup of vinegar
- one tablespoon of salt
- two tablespoons of made mustard
- a dash of sugar
- two tablespoons mustard
- four eggs
Method
- Half a cup of butter, one cup of sweet milk, one cup of vinegar, one tablespoon of salt, two tablespoons of made mustard, a dash of sugar and cayenne, and four eggs.
- Slice tomatoes and arrange in layers.
- Garnish dish with either salad or parsley.
- METHOD: Scald the milk and melt the butter with it, pour this on the eggs well beaten, add the salt and then the vinegar, this last slowly, and stir all the time.
- Then cook in a pot in hot water, until as thick as custard, when cold add the mustard.--Prepared mustard is made as follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon salt, enough boiling water to mix.
- Half this quantity is enough for ordinary use.
- The above recipe is also good for chicken.