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English cookbook, 1860
Page 5
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5 1/2 pint of cream six eggs a little rose or orange water sweeten it to your taste add this - 1/2 a lb of butter and put the juice to the above ingredients Pudding Puffs 1/2 a pint of cream, three eggs well beaten 3 spoonsful of [illegible] a little nutmeg two spoonsful of rose water with sugar to your taste mix all well together and fill cups half full with the ingredients bake them ten minutes in a slow oven - when they are done, turn them out and serve them up with grated sugar over them Almond Jumbles 1 lb of flour 1 lb of sugar 1/4 lb of Almonds two eggs two or three spoonfuls of cream and a little rose water
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5 1/2 pint of cream six eggs a little rose or orange water sweeten it to your taste add this - 1/2 a lb of butter and put the juice to the above ingredients Pudding Puffs 1/2 a pint of cream, three eggs well beaten 3 spoonsful of [illegible] a little nutmeg two spoonsful of rose water with sugar to your taste mix all well together and fill cups half full with the ingredients bake them ten minutes in a slow oven - when they are done, turn them out and serve them up with grated sugar over them Almond Jumbles 1 lb of flour 1 lb of sugar 1/4 lb of Almonds two eggs two or three spoonfuls of cream and a little rose water
Szathmary Culinary Manuscripts and Cookbooks
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