Bobotee
From Hilda's "where is it?" of recipes, 1891
This dish is equally good made of cold mutton.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 6. The excerpt below is the record exactly as published.
a cup of milk. Boil the rest of the milk ; stir in the yolks carefully — the gelatine, lemon, ji BJ "BLATJANC— BLOATER TOAST— « BOBOTEE." sugar. Whisk the whites ; stir into the mixture after it has boiled once. Remove from the fire ; put into a buttered mould. Make over-night. Enough for four or five. " BLATJANG* (Malay. Appetising condiment) Ingredients. A handful of Red Chillies, a Onions, baked in oven and mashed ground fine. very finely in a mortar. 40 Sweet Almonds. 2 tiny pieces of Garlic. A tablespoon of Apricot Jam. 2 Lemon or Bay Leaves. (AH mixed up together.) A teaspoon of Salt. 2 tablespoons of Lemon Juice. Mix all well together. This condiment should be made fresh as required. BLOATER TOAST. Ingredients. 1 teaspoonful of Bloater Paste. i Tablespoonful of Cream, or Rich Milk. I teaspoonful Anchovy Sauce. i oz. of Butter. A little Cayenne. Put these ingredients in a small jam-pot. Place the pot in a saucepan of boiling water ; stir till it becomes a thick custard. Spread on buttered toast — crust cut oft". Sufficient for two, "BOBOTEE." (A delicate Indian minced curry. Malay or Indian. My mother's Recipe.) Ingredients. 1 Onionf "'■ ^ tablespoons of Curry Powder. 2 unions A dessertspoon of Sugar. A large slice of White Bread. Juice of a Lemon, or I tablo- 7 cup of Milk. „f Vinegar. ' E£S=- 6 or 8 Almonds. Lump of Butter
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Cook this with the app: pantry check, scaling, and the assistant.