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Harriet Dawbarne cookbook, January 1834
Page 5
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Lemon Pudding Grate the crumbs of a penny roll very fine pour on it 1/2 pint of boiling milk and let it stand till cold then grate into it the rind of a good sized Lemon & add 1/4 of Butter oiled, 4 Eggs and Lump sugar, to taste - Butter the cups and bake 1/2 an hour. Serve with sauce Mrs. R. W. D's cook 29 May 1864 Miss Gillibrand's Plum Cake 1 lb 5 oz Flour 1 lb of Butter beaten to a cream add 1 1/2 lbs of sifted lump sugar - 12 Eggs well beaten * here 1/2 Currants 2 oz Citron 2 oz orange and 2 oz of Lemon Peel but this is to be put in layers when putting the batter in the tins Bake 2 hours Oct 24th 1864 Mattock Pudding A penny loaf grated, pour a pint of boiling milk on it, 4 eggs well beaten, a quarter of a pound of butter, sugar and nutmeg to your taste. Serve with Brandy Sauce Mrs Reynoldson
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Lemon Pudding Grate the crumbs of a penny roll very fine pour on it 1/2 pint of boiling milk and let it stand till cold then grate into it the rind of a good sized Lemon & add 1/4 of Butter oiled, 4 Eggs and Lump sugar, to taste - Butter the cups and bake 1/2 an hour. Serve with sauce Mrs. R. W. D's cook 29 May 1864 Miss Gillibrand's Plum Cake 1 lb 5 oz Flour 1 lb of Butter beaten to a cream add 1 1/2 lbs of sifted lump sugar - 12 Eggs well beaten * here 1/2 Currants 2 oz Citron 2 oz orange and 2 oz of Lemon Peel but this is to be put in layers when putting the batter in the tins Bake 2 hours Oct 24th 1864 Mattock Pudding A penny loaf grated, pour a pint of boiling milk on it, 4 eggs well beaten, a quarter of a pound of butter, sugar and nutmeg to your taste. Serve with Brandy Sauce Mrs Reynoldson
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