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Bethune Family recipe book, October 22, 1826
Page 81
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74. New College Pudding Mrs Ewart. 1 or 1/2 pound of grated bread ditto 1/2 lb of suet ditto 1/2 lb of currants five 3 eggs and three 2 whites a spoonful of sugar a little nutmeg. Make them into round balls fry or boil them. 75. To preserve Apricots 4 dozen large Apricots stone and pare them boil them with three lb of Sugar pounded fine put some of the Sugar over them as you pare them let them stand 6 or 7 hours till its all Melted then boil them over a still fire until they look clear some will clear before
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74. New College Pudding Mrs Ewart. 1 or 1/2 pound of grated bread ditto 1/2 lb of suet ditto 1/2 lb of currants five 3 eggs and three 2 whites a spoonful of sugar a little nutmeg. Make them into round balls fry or boil them. 75. To preserve Apricots 4 dozen large Apricots stone and pare them boil them with three lb of Sugar pounded fine put some of the Sugar over them as you pare them let them stand 6 or 7 hours till its all Melted then boil them over a still fire until they look clear some will clear before
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