DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 38

Wafer Pudding - (84)
6 Eggs, 6 Spoonsful of flour 1/2 lb of butter melt 1 pint of milk, bake it 1/4 of an hour, serve it with Brandy Sauce. -
A very nice Pudding (85)
Flour, grated apples, currants, chopped Suet and Sugar of each 6 oz. 6 eggs a little nutmeg and Salt, boil it 2 hours, turn it out on a dish, wine Sauce.
Lemon Puff. - (86)
Beat and Sift 1/4 lb of double refined Sugar grate the rind of 2 large lemons and mix it well with the Sugar, beat the whites of 3 new laid eggs a very long time add to them the Sugar and peal and beat it together for one hour, drop it on paper the Size of a Sudifec, and bake it in a moderate oven, bileing the paper will make it come off with ease, but it Should just not be removed till quite cold. -
Fairy Butter - (87)
The yolks of 4 eggs boiled hard, 1/4 lb of butter beat 2 oz of Sugar in a large spoonful of orange Flour water beat all well together let it Stand 2 hours, then rub it through a Sieve or culender upon the dish it is to be sent to table.

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Wafer Pudding - (84) 6 Eggs, 6 Spoonsful of flour 1/2 lb of butter melt 1 pint of milk, bake it 1/4 of an hour, serve it with Brandy Sauce. - A very nice Pudding (85) Flour, grated apples, currants, chopped Suet and Sugar of each 6 oz. 6 eggs a little nutmeg and Salt, boil it 2 hours, turn it out on a dish, wine Sauce. Lemon Puff. - (86) Beat and Sift 1/4 lb of double refined Sugar grate the rind of 2 large lemons and mix it well with the Sugar, beat the whites of 3 new laid eggs a very long time add to them the Sugar and peal and beat it together for one hour, drop it on paper the Size of a Sudifec, and bake it in a moderate oven, bileing the paper will make it come off with ease, but it Should just not be removed till quite cold. - Fairy Butter - (87) The yolks of 4 eggs boiled hard, 1/4 lb of butter beat 2 oz of Sugar in a large spoonful of orange Flour water beat all well together let it Stand 2 hours, then rub it through a Sieve or culender upon the dish it is to be sent to table.