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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 126
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them every day with the [illegible] for three weeks allowing the pickle to [illegible] into a tub [illegible] them The quantity of pickle is sufficient for 18 lbs of bacon I [illegible] 30 [illegible] [illegible] a heavy weight to the plates on the bacon. Florence Pudding or Soufle Put a cauliflower into boiling water and 1/2 an oz of butter, when [illegible] done rub it thro' a sieve. Take 3 oz of flour 3 oz of butter a little white pepper salt and a little nutmeg. Mix all [illegible] together having [illegible] dissolved the butter [illegible] an [illegible] pinch of milk and boil [illegible] well done. Then mix the cauliflower which has been [illegible] thro' the sieve with the [illegible] 6 eggs 2 oz of grated [illegible]
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them every day with the [illegible] for three weeks allowing the pickle to [illegible] into a tub [illegible] them The quantity of pickle is sufficient for 18 lbs of bacon I [illegible] 30 [illegible] [illegible] a heavy weight to the plates on the bacon. Florence Pudding or Soufle Put a cauliflower into boiling water and 1/2 an oz of butter, when [illegible] done rub it thro' a sieve. Take 3 oz of flour 3 oz of butter a little white pepper salt and a little nutmeg. Mix all [illegible] together having [illegible] dissolved the butter [illegible] an [illegible] pinch of milk and boil [illegible] well done. Then mix the cauliflower which has been [illegible] thro' the sieve with the [illegible] 6 eggs 2 oz of grated [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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