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English cookbook, ca. 1850-1870
Page 29
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29 Bread, with Rice. To every Peck of Flour to be made into Bread, add a pound of Rice - The Rice must be boiled till quite soft, & then put into a Pan, covered over, till the Leaven is ready to be stirred - at which time the Rice must be added, working it well together with the Dough - The increase will be one loaf in four. - Calves foot Pudding. Boil the feet - To a quarter of a pound of the meat add the same quantity of Beef Suet - chop both very small - then add a quarter of a pound of Currants, a pint of cream, five or six eggs well beaten, and about half a penny loaf grated - beat all well together, with a little salt, sugar, & nutmeg, and orange peel, or citron - Boil 2 hours. Chopped Pudding. 3/4 lb. Suet, chopped very fine - 6 oz. Raisins chopped & stoned - 3 spoonfuls of Flour - 3 Do. powdered Sugar - a small nutmeg grated - 3 eggs well beaten with the whites - & two spoonfuls of Brandy - Mix all very well together, & boil full five hours -
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29 Bread, with Rice. To every Peck of Flour to be made into Bread, add a pound of Rice - The Rice must be boiled till quite soft, & then put into a Pan, covered over, till the Leaven is ready to be stirred - at which time the Rice must be added, working it well together with the Dough - The increase will be one loaf in four. - Calves foot Pudding. Boil the feet - To a quarter of a pound of the meat add the same quantity of Beef Suet - chop both very small - then add a quarter of a pound of Currants, a pint of cream, five or six eggs well beaten, and about half a penny loaf grated - beat all well together, with a little salt, sugar, & nutmeg, and orange peel, or citron - Boil 2 hours. Chopped Pudding. 3/4 lb. Suet, chopped very fine - 6 oz. Raisins chopped & stoned - 3 spoonfuls of Flour - 3 Do. powdered Sugar - a small nutmeg grated - 3 eggs well beaten with the whites - & two spoonfuls of Brandy - Mix all very well together, & boil full five hours -
Szathmary Culinary Manuscripts and Cookbooks
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