Recipe or source entry
Mehl-Prie, or German Thick Milk
To two ounces of Brown and Polson, add one pint of milk, two ounces of loaf-sugar, and a few drops of brandy or vanilla; stir the whole over the fire for ten minutes, and pour it into custard-cups; strew some ratafias on their surfaces, and serve with the supper-tray.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter34/mehl-prie.html- Legacy revision
8531e8373e9b- Source checksum
701432c91bb883fe04dcd08bfb15d3c4e1fc201c163b499be68aa4f172be94c2- Legacy text checksum
511a401b3b2f08ffa006515c7e1a7cd164a1da10bbf84b3b0462287dfbe9b6f3
Cite this page
Mehl-Prie, or German Thick Milk. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter34/mehl-prie.html