Hamburg-Amerika Line Cruise Ship MS Milwaukee 1937

 HAMBURG-AMERIKA LINIE MS MILWAUKEE Wednesday August 18th, 1937 

MS Milwaukee Hamburg-Amerika Line was a German Oceanliner that was in service from 1929-1943 and did mostly Caribbean Service it was then captured in Kiel and renamed the "Empire Waveney"

Trifold Menu that opens up to a cover with a faux window pane for the glass bottom boat!

GLASS BOTTOM DINNER
                                                      
FRESH LOBSTER WITH MAYONNAISE
                                                                     
TURTLE SOUP
                                                      
GERENADIN OF VEAL WITH FRESH VEGETABLE
 Not the same as a Shirley Temple drink...Its made by creating a 'gastrique' sauce made of a caramel sauce mixed with vinegar or a sour element like lemon & lime combined with veal trimming, fresh ginger added then boiled and deglazed in a hot sauce pan

Bresse Poularde is Fattened Young Hen
                                                             
 DESSERT

"The Miracle of Loch Ness"  



VIENNA PUDDING WITH PISTACHIO
made with butter, eggs, sugar, lemon rind and Zwieback crumbs...yes the ones you gave your babies for tooth pain)

ngredients

• 1/4 pound butter
• 1 cup sugar
• 9 eggs
• grated rind of 1/2 lemon and the juice of 2
• fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.cd9OVlnK.dpuf

Ingredients

• 1/4 pound butter
• 1 cup sugar
• 9 eggs
• grated rind of 1/2 lemon and the juice of 2
• fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.NDgcxnCz.dpuf

ngredients

• 1/4 pound butter
• 1 cup sugar
• 9 eggs
• grated rind of 1/2 lemon and the juice of 2
• fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.cd9OVlnK.dpuf

ngredients

• 1/4 pound butter
• 1 cup sugar
• 9 eggs
• grated rind of 1/2 lemon and the juice of 2
• fine zwieback crumbs

Instructions

Stir the butter with the sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of and juice; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
- See more at: http://www.vintagerecipes.net/books/desserts_salads/vienna_pudding.php#sthash.cd9OVlnK.dpuf