Cymblings
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 13. The excerpt below is the record exactly as published.
cymblings. CYMBLINGS. First boil the cymblings until they are done, then mash them and pass them through a sieve; put them in a skillet with a pint of cream to about a quart of cym- blings, season with salt and black pepper, and let them stew until the cymblings are dry enough, say for about ten minutes. Stir in a large slice of butter
Cook this with the app: pantry check, scaling, and the assistant.