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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 140
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Victoria Pudding Bognons a la Brochette Cut the kidneys in two dip them in half melted butter, & bread crumb them; do them on a Skewer before a moderate fire from 12 to 14 minutes according to their Size - Serve up with Maitre d'hotel Sauce Lady Ida [Lin?] Oct '80 Ginger bread this quantity makes two good sized cakes 2 ob flour - 1/2 ob Sultanas 1/2 lb butter. 1/2 lb Currants 1 lb treacle 1 tea spoonful Soda 8 eggs 2 oz ground ginger 3 oz sugar 2 oz [illegible] spice Orange Peel Beat the butter to a cream then add one egg at a time pour in the treacle still beating then add all the other ingredients if too stiff put a little butter with S. Herd June 1881
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Victoria Pudding Bognons a la Brochette Cut the kidneys in two dip them in half melted butter, & bread crumb them; do them on a Skewer before a moderate fire from 12 to 14 minutes according to their Size - Serve up with Maitre d'hotel Sauce Lady Ida [Lin?] Oct '80 Ginger bread this quantity makes two good sized cakes 2 ob flour - 1/2 ob Sultanas 1/2 lb butter. 1/2 lb Currants 1 lb treacle 1 tea spoonful Soda 8 eggs 2 oz ground ginger 3 oz sugar 2 oz [illegible] spice Orange Peel Beat the butter to a cream then add one egg at a time pour in the treacle still beating then add all the other ingredients if too stiff put a little butter with S. Herd June 1881
Szathmary Culinary Manuscripts and Cookbooks
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