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English cookbook, 1799
Page 165
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To Make a Plumb cake. Miss A Robinson Take 1 lb of flower, 1 1/2 lb of currants, 1/2 a lb of raisins 14 oz of Butter, 1 lb of sugar sifted, 10 Eggs well beat, 2 oz of candid lemon, 1 oz of sweet almonds sliced, 1 glass of Brandy, mace, nutmeg, & a little salt to the taste. The Butter worked to a cream with the hand then add the whites well beat sugar, fruit, yolks of eggs and last the flour to be put into a [tolarably?] quick oven two or 3 Hours baking. The tin first to be lined with a course thin paste before the above ingredients an put in. Gooseberry Jelly - Miss A Robinson Take [1?] lb of Ripe red gooseberries, 1/2 a gill of red currant juice, let it simmer in a pan 1/2 an hour bruising the fruit against the side of the pan till quite a pulp, then add 8 ozs of sifted sugar, & let it simmer 20 minutes longer and pour it into moulds. Rice & Fruit - Mrs [Costobadie?] Stew the rice with milk, a lump of Butter & a little sugar nutmeg & lemon peel. made very stiff with the yolk of an Egg rolled in the shape of pears. then covered with bread crumbs. & fried in hogs lard which must be boiling hot preserves may be put in the dish. Biscuits - Mrs [Costobadie?] 1 lb of flour well dried, one ozs of Butter rubbed into the flour well well beat & mixed with new milk sufficient to make it into a stiff paste with yolk of an Egg. to be well kneaded & to be baked at seperate times.
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To Make a Plumb cake. Miss A Robinson Take 1 lb of flower, 1 1/2 lb of currants, 1/2 a lb of raisins 14 oz of Butter, 1 lb of sugar sifted, 10 Eggs well beat, 2 oz of candid lemon, 1 oz of sweet almonds sliced, 1 glass of Brandy, mace, nutmeg, & a little salt to the taste. The Butter worked to a cream with the hand then add the whites well beat sugar, fruit, yolks of eggs and last the flour to be put into a [tolarably?] quick oven two or 3 Hours baking. The tin first to be lined with a course thin paste before the above ingredients an put in. Gooseberry Jelly - Miss A Robinson Take [1?] lb of Ripe red gooseberries, 1/2 a gill of red currant juice, let it simmer in a pan 1/2 an hour bruising the fruit against the side of the pan till quite a pulp, then add 8 ozs of sifted sugar, & let it simmer 20 minutes longer and pour it into moulds. Rice & Fruit - Mrs [Costobadie?] Stew the rice with milk, a lump of Butter & a little sugar nutmeg & lemon peel. made very stiff with the yolk of an Egg rolled in the shape of pears. then covered with bread crumbs. & fried in hogs lard which must be boiling hot preserves may be put in the dish. Biscuits - Mrs [Costobadie?] 1 lb of flour well dried, one ozs of Butter rubbed into the flour well well beat & mixed with new milk sufficient to make it into a stiff paste with yolk of an Egg. to be well kneaded & to be baked at seperate times.
Szathmary Culinary Manuscripts and Cookbooks
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