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English cookbook, ca. 1850-1870
Page 50
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50 Cayenne biscuits 1/4 lb of Butter 1/4 lb of flour 1/4 lb of grated cheese Half a quarter of a teaspoonful of Cayenne pepper. Make into a light paste roll about as thick as a penny piece and bake a very light brown. Serve very hot. Sweetrice pudding Add to a Common [sweetrice?] pudding two ounces of pounded almonds & 12 bitter ones amongst them The proportion of eggs is 4 to a pint of milk
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50 Cayenne biscuits 1/4 lb of Butter 1/4 lb of flour 1/4 lb of grated cheese Half a quarter of a teaspoonful of Cayenne pepper. Make into a light paste roll about as thick as a penny piece and bake a very light brown. Serve very hot. Sweetrice pudding Add to a Common [sweetrice?] pudding two ounces of pounded almonds & 12 bitter ones amongst them The proportion of eggs is 4 to a pint of milk
Szathmary Culinary Manuscripts and Cookbooks
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