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Susan Gilbert's late nineteenth century British cookery manuscript
Page 66
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Custard Pudding Mix by degrees a large spoonful of Flour in a pint of New Milk, put in 5 Eggs well beat in a little loaf sugar, and pounded cinnamon flavoured with Brandy or Orange Flower water, then butter a basin and pour it in tie it up, and boil it half an hour, and turn it out carefully. Mrs. Gar.. Waifer Cakes. Take 1 lb of loaf sugar, 2 whites of Eggs, 3 d.. essence of lemon, beat the Eggs, bake it in a slow oven drop then on writing paper. It is nice with essence of Ratifie, instead of lemon. Mrs. G. Currant Cakes. Take 1 lb of Flour 4 oz powdered loaf sugar 3/4 lbs of Currants 1/2 oz Carbonate of soda 4 oz of Butter melt the butter in mixing Mrs. Murton
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Custard Pudding Mix by degrees a large spoonful of Flour in a pint of New Milk, put in 5 Eggs well beat in a little loaf sugar, and pounded cinnamon flavoured with Brandy or Orange Flower water, then butter a basin and pour it in tie it up, and boil it half an hour, and turn it out carefully. Mrs. Gar.. Waifer Cakes. Take 1 lb of loaf sugar, 2 whites of Eggs, 3 d.. essence of lemon, beat the Eggs, bake it in a slow oven drop then on writing paper. It is nice with essence of Ratifie, instead of lemon. Mrs. G. Currant Cakes. Take 1 lb of Flour 4 oz powdered loaf sugar 3/4 lbs of Currants 1/2 oz Carbonate of soda 4 oz of Butter melt the butter in mixing Mrs. Murton
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