DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 13

13 Rice Crust.
Take half a Pound of ground Rice, the yolks of two eggs, and two ounces of Butter. if for Fruit Pie add a little Sugar, if for Meat Pie, a little Salt. Mix  it with just enough water to make it stiff. Roll it out with a little Flour. Bake it slowly.
Curd Pudding
Take three pints of Milk, turn it to a firm Curd. Drain it well from the Whey, and put it into a Marble Mortar with a quarter of a Pound of Butter, three ounces of white Sugar, some pounded lemonpeel, a little Nutmeg a table spoonful of Orange Flower Water, & the crumb of a penny roll. Mix all well together, & add the yolks of three & the whites of two eggs well beaten together. Put into little Tins well buttered, & bake in a moderate oven. When baked, Stick them with blanched almonds, and pour over melted butter & sugar.
Short Crust
To one pound of Flour, rub in a quarter of a Pound of Butter. Wet it with water, & two eggs well beaten. Work it up to a proper Stiffness, & roll it out. This a good paste for Meat Puddings, Dumplings &c.

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13 Rice Crust. Take half a Pound of ground Rice, the yolks of two eggs, and two ounces of Butter. if for Fruit Pie add a little Sugar, if for Meat Pie, a little Salt. Mix it with just enough water to make it stiff. Roll it out with a little Flour. Bake it slowly. Curd Pudding Take three pints of Milk, turn it to a firm Curd. Drain it well from the Whey, and put it into a Marble Mortar with a quarter of a Pound of Butter, three ounces of white Sugar, some pounded lemonpeel, a little Nutmeg a table spoonful of Orange Flower Water, & the crumb of a penny roll. Mix all well together, & add the yolks of three & the whites of two eggs well beaten together. Put into little Tins well buttered, & bake in a moderate oven. When baked, Stick them with blanched almonds, and pour over melted butter & sugar. Short Crust To one pound of Flour, rub in a quarter of a Pound of Butter. Wet it with water, & two eggs well beaten. Work it up to a proper Stiffness, & roll it out. This a good paste for Meat Puddings, Dumplings &c.