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American cookbook, ca. 1850
Page 30
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30 A Spoonful Pudding Take a spoonful of Flour, a spoonful of Cream or Milk, one Egg, some Nutmeg or ginger with a few Currants mix altogether, put it in a Cloth and boil it half an Hour. Sauce to your Taste. College Pudding One pound of Bread, half a pound of Suet, half a pound of Currants, some Sugar, grated Lemon Peel, Nutmeg, two Cloves, and a blade of Mace pounded, mix all together and wet them with an Egg, roll them up in small balls, fry them and pour Wine and Sugar over them. Lemon Cheese Cakes The Rinds of two large Lemons boil'd very soft, a quarter of a pound of fine Sugar, the Yolks of six Eggs, half a pound of Butter, and a spoonful of Brandy, beat all well together, you must not fill your tins above half full
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30 A Spoonful Pudding Take a spoonful of Flour, a spoonful of Cream or Milk, one Egg, some Nutmeg or ginger with a few Currants mix altogether, put it in a Cloth and boil it half an Hour. Sauce to your Taste. College Pudding One pound of Bread, half a pound of Suet, half a pound of Currants, some Sugar, grated Lemon Peel, Nutmeg, two Cloves, and a blade of Mace pounded, mix all together and wet them with an Egg, roll them up in small balls, fry them and pour Wine and Sugar over them. Lemon Cheese Cakes The Rinds of two large Lemons boil'd very soft, a quarter of a pound of fine Sugar, the Yolks of six Eggs, half a pound of Butter, and a spoonful of Brandy, beat all well together, you must not fill your tins above half full
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