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English cookbook, 1799
Page 93
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Little Bread Puddings Take some bread white or role put a little beef suet cut as fine as possiable 6 Bitter almonds pounded as fine as possiable boil some milk with a bit of cinnamon pour it boiling hot over the a bove cover it up close when you make the puddings put it all upon a sive to take as much of the milk as you think proper, not to make them two thick or two thin for 6 puddings in tea cup beat up all the above with 5 eggs leaveing out 2 whites, white sugar to the taste a little nutmeg and a few currants 2 spoonfuls of Brandy the cups must be butter'd half an hour will bake them in a quick oven turn them out and pour wine and butter and sugar sauce over them Egg Cheese Set a quart of new milk upon the fire till is as warm as from the cow stir in to it 6 eggs well beaten sweeten to your taste set it over a slow fire stirring it till it begins to currd put in the juice of half a lemon put the curd gently into a mould wich will hold the quantity it must be set hollow to let the whey draine throth holes of the mould let it stand all night then turn it out into the middle of your dish pour a custard round it
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Little Bread Puddings Take some bread white or role put a little beef suet cut as fine as possiable 6 Bitter almonds pounded as fine as possiable boil some milk with a bit of cinnamon pour it boiling hot over the a bove cover it up close when you make the puddings put it all upon a sive to take as much of the milk as you think proper, not to make them two thick or two thin for 6 puddings in tea cup beat up all the above with 5 eggs leaveing out 2 whites, white sugar to the taste a little nutmeg and a few currants 2 spoonfuls of Brandy the cups must be butter'd half an hour will bake them in a quick oven turn them out and pour wine and butter and sugar sauce over them Egg Cheese Set a quart of new milk upon the fire till is as warm as from the cow stir in to it 6 eggs well beaten sweeten to your taste set it over a slow fire stirring it till it begins to currd put in the juice of half a lemon put the curd gently into a mould wich will hold the quantity it must be set hollow to let the whey draine throth holes of the mould let it stand all night then turn it out into the middle of your dish pour a custard round it
Szathmary Culinary Manuscripts and Cookbooks
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