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English cookbook, 1820
Page 280
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Senfli Pudding Mrs Formby Two ounces of Rice boiled soft with the gratered rind of a Lemon & two ounces of lump Sugar Take five large apples pared & boiled two Oz of Sugar, the gratered ring of a Lemon and three spoonfuls of Cream - beat all up together Froth the whites of four Eggs and cover the apples with it whilst they are hot - dredge a little Sugar over it, and brown it in an oven or with a Salamander - To bottle gooseberries Mrs Mercer gather the gooseberries towards the middle of June - The rough Rusnbullions are the best sort - pick them as nearly of a size of you can fill up the bottles with them and shake them down not quite to the neck - Fill the bottles with spring water and cork them well - Then set them in a pan of water surrounded with Hay; to separate the bottles. - Set them over the fire to heat gently, but take especial care it does not boil, or it will crack the bottles and make the Corks fly - watch them as they heat - and take them out to look how they are going on and as soon as you perceive they have begun to change their colour take them
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Senfli Pudding Mrs Formby Two ounces of Rice boiled soft with the gratered rind of a Lemon & two ounces of lump Sugar Take five large apples pared & boiled two Oz of Sugar, the gratered ring of a Lemon and three spoonfuls of Cream - beat all up together Froth the whites of four Eggs and cover the apples with it whilst they are hot - dredge a little Sugar over it, and brown it in an oven or with a Salamander - To bottle gooseberries Mrs Mercer gather the gooseberries towards the middle of June - The rough Rusnbullions are the best sort - pick them as nearly of a size of you can fill up the bottles with them and shake them down not quite to the neck - Fill the bottles with spring water and cork them well - Then set them in a pan of water surrounded with Hay; to separate the bottles. - Set them over the fire to heat gently, but take especial care it does not boil, or it will crack the bottles and make the Corks fly - watch them as they heat - and take them out to look how they are going on and as soon as you perceive they have begun to change their colour take them
Szathmary Culinary Manuscripts and Cookbooks
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