The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Recipes For The Chafing-Dish › Cayenne (Cup of cream cup wine Mash)

Cayenne (Cup of cream cup wine Mash)

1 cup of cream 1/4 cup wine Mash the yolks, and season with mustard, salt, and cay- Add cream and mutton. When thoroughly heated enne. add wine. Serve on toast. 2 tablespoons butter

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