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English cookbook, 1799
Page 101
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Curd Pudding Take 1 1/4 lb of curds 5 eggs a 1/4 of a lb of Raisins stoned one glass of Brandy 3 oz of pounded sugar 1/4 of a oz of pounded cinnamon and 1 1/2 oz of Chopped Citron but not two small mix them all well togeather then take a mould Butter it well throw in a few Bread crumbs untill very thick at the sides and bottom bake it in a slow oven for an hour and half Orange or Lemon Tarts Rub well with salt six large oranges or lemons and put them in to warter with handful of salt in for two days put to them every day fresh water with out salt for a fortnight boil them till tender cut them into half quarters cornerways or as thin as possible boil six pippins pared cored and quartered in a pint of warter till they break then put the liquor to the oranges or lemons with half the pulp of the pippins well broken and a pound of sugar boil these a quarter of an hour then put them in to a pot and squeeze in two spoonfuls of the juice of eather an orange or lemon put puff paste very thin into small and shallow petty pans take a feather or brush and rub them over with the melted butter sift some duble refined sugar over them with will form a pretty iceing and then put them into the oven to bake
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Curd Pudding Take 1 1/4 lb of curds 5 eggs a 1/4 of a lb of Raisins stoned one glass of Brandy 3 oz of pounded sugar 1/4 of a oz of pounded cinnamon and 1 1/2 oz of Chopped Citron but not two small mix them all well togeather then take a mould Butter it well throw in a few Bread crumbs untill very thick at the sides and bottom bake it in a slow oven for an hour and half Orange or Lemon Tarts Rub well with salt six large oranges or lemons and put them in to warter with handful of salt in for two days put to them every day fresh water with out salt for a fortnight boil them till tender cut them into half quarters cornerways or as thin as possible boil six pippins pared cored and quartered in a pint of warter till they break then put the liquor to the oranges or lemons with half the pulp of the pippins well broken and a pound of sugar boil these a quarter of an hour then put them in to a pot and squeeze in two spoonfuls of the juice of eather an orange or lemon put puff paste very thin into small and shallow petty pans take a feather or brush and rub them over with the melted butter sift some duble refined sugar over them with will form a pretty iceing and then put them into the oven to bake
Szathmary Culinary Manuscripts and Cookbooks
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