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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 112
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112 Fig Pudding 1/4 lb of figs - well minced 1/4 lb of bread crumbs 1/4 fresh [illegible] minced very fine - 4 eggs beat up add a little butter and season with a little nutmeg & cinnamon Sugar to taste this pudding must be [steamed?] 3 hours serve with a thin sauce of arrow root & wine Mrs. [illegible] [illegible] 1856 Prince Albert Soup 2 os fish about six lbs of fresh hough The first stock of the fish which is boiled separately from the hough makes very good jelly, the fish are then put on again with the hough and the usual accompanements onion, carrots &c - After being strained [pickle?] onion cucumbers oysters egg balls - are added two glasses of wine & thickened with a little arrow root - JW [illegible] Feb 1856
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112 Fig Pudding 1/4 lb of figs - well minced 1/4 lb of bread crumbs 1/4 fresh [illegible] minced very fine - 4 eggs beat up add a little butter and season with a little nutmeg & cinnamon Sugar to taste this pudding must be [steamed?] 3 hours serve with a thin sauce of arrow root & wine Mrs. [illegible] [illegible] 1856 Prince Albert Soup 2 os fish about six lbs of fresh hough The first stock of the fish which is boiled separately from the hough makes very good jelly, the fish are then put on again with the hough and the usual accompanements onion, carrots &c - After being strained [pickle?] onion cucumbers oysters egg balls - are added two glasses of wine & thickened with a little arrow root - JW [illegible] Feb 1856
Szathmary Culinary Manuscripts and Cookbooks
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