DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emily Netuzed recipe book, August 1874

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Page 13

Tyrolese Pudding
1/2 lb flour, 2 oz Suet chopped fine, 1/2 lb Treacle 1/4 lb coarse Sugar, 1/2 teaspoonful powdered Ginger, one Egg well beaten & a very little new milk; just sufficient to make it of the consistency of stiff Butter. Boil 4 or 5 hours - a little citron peel may be added
A very good Pudding
6 oz Marmalade, 3 oz Sugar, 4 oz Butter, 4 Eggs Mix the Marmalade, Sugar & Butter well together first, then again the well-beaten Eggs the same way - d'ont let it quite boil, put it in a Dish previously lined with Puff Paste, & bake some time.
Cheese Fondues
Put some cheese in a pan with some melted Butter & the yolks of Eggs, stir them together & whip the whites to a froth; then add them by degrees to the Cheese stirring lightly. fill some paper cases half full, & bake like Biscuits in a moderate oven serve very hot.

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Tyrolese Pudding 1/2 lb flour, 2 oz Suet chopped fine, 1/2 lb Treacle 1/4 lb coarse Sugar, 1/2 teaspoonful powdered Ginger, one Egg well beaten & a very little new milk; just sufficient to make it of the consistency of stiff Butter. Boil 4 or 5 hours - a little citron peel may be added A very good Pudding 6 oz Marmalade, 3 oz Sugar, 4 oz Butter, 4 Eggs Mix the Marmalade, Sugar & Butter well together first, then again the well-beaten Eggs the same way - d'ont let it quite boil, put it in a Dish previously lined with Puff Paste, & bake some time. Cheese Fondues Put some cheese in a pan with some melted Butter & the yolks of Eggs, stir them together & whip the whites to a froth; then add them by degrees to the Cheese stirring lightly. fill some paper cases half full, & bake like Biscuits in a moderate oven serve very hot.