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Frances Collins cookbook, 1825-1846
Page 22
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22 - Apple Pudding another way Pare twelve large pippins and take out the cores, put them into a saucepan with four or five spoonsful of water, and boil them till they are soft and thick then beat them well, stir in a pound of Loaf Sugar, the juice of three Lemons and the peels of two cut thin and beat fine in mortar, and the yolkes of eight Eggs beaten Mix all well together and bake it in a slack oven, with a puff paste at the bottom and round the edge of the dish [Mrs. Jones Burttle?] Almond Pudding Boil a quart of cream, with a blade of mace and half a nutmeg grated, and let it stand to cool, beat up eight eggs and three whites and strain them well, mix a spoonful of flour with them, a quarter of
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22 - Apple Pudding another way Pare twelve large pippins and take out the cores, put them into a saucepan with four or five spoonsful of water, and boil them till they are soft and thick then beat them well, stir in a pound of Loaf Sugar, the juice of three Lemons and the peels of two cut thin and beat fine in mortar, and the yolkes of eight Eggs beaten Mix all well together and bake it in a slack oven, with a puff paste at the bottom and round the edge of the dish [Mrs. Jones Burttle?] Almond Pudding Boil a quart of cream, with a blade of mace and half a nutmeg grated, and let it stand to cool, beat up eight eggs and three whites and strain them well, mix a spoonful of flour with them, a quarter of
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