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Margaret Dyson Holland cookbook, 1834
Page 88
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Brandy Pudding. (219) Line the mould with raisins, then lay a slice of bread, and fill up the shape with rows of maccaroons, rasifels raisins and bread, the mix 4 eggs with a pint of milk, a little sugar, nutmeg and two glasses of Brandy, and the rind of half a lemon and pour it in flour your cloth and tie it tight over the shape Boil it an hour. Mrs.Arnold. Little hot Cakes (220) One pound of flour, 4 oz of butter rubbed in it, 3 eggs with half a pint of milk, the milk should be just warm and a spoonfull of yeast, make it into a light paste just before you send it into the oven add 15 drops of essence of lemon and six ounces of sifted sugar bake them in Jelly pans. Solid Syllabubs (221) To 2 glasses of white wine put the peel of a large lemon grated also the juice, half a pound of lump Sugar finely powdered and a pint of cream, make them as for whipt syllabub them boil 3/4 of an oz of Isinglass in half a pint of water till quite dissolved strain it and when nearly cold add it to the Syllabub stirring it well then put it into a shape - It not sweet enough add 2 oz more Sugar -
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Brandy Pudding. (219) Line the mould with raisins, then lay a slice of bread, and fill up the shape with rows of maccaroons, rasifels raisins and bread, the mix 4 eggs with a pint of milk, a little sugar, nutmeg and two glasses of Brandy, and the rind of half a lemon and pour it in flour your cloth and tie it tight over the shape Boil it an hour. Mrs.Arnold. Little hot Cakes (220) One pound of flour, 4 oz of butter rubbed in it, 3 eggs with half a pint of milk, the milk should be just warm and a spoonfull of yeast, make it into a light paste just before you send it into the oven add 15 drops of essence of lemon and six ounces of sifted sugar bake them in Jelly pans. Solid Syllabubs (221) To 2 glasses of white wine put the peel of a large lemon grated also the juice, half a pound of lump Sugar finely powdered and a pint of cream, make them as for whipt syllabub them boil 3/4 of an oz of Isinglass in half a pint of water till quite dissolved strain it and when nearly cold add it to the Syllabub stirring it well then put it into a shape - It not sweet enough add 2 oz more Sugar -
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