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Susan Gilbert's late nineteenth century British cookery manuscript
Page 80
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To Make Rusks 1 lb of flour, 3 ozs of Butter & a penny packet of Powder & a little salt - Mix well together dry add as much cold milk as will them a proper consistency for rolling out They are better if put into the oven immediately. Mrs. Crowfoot Small Baked Bread Puddings Pour half a pint of new milk boiling on 3 ozs of Bread crumbs & a morsel of Butter cover them with a plate & let them remain until nearly cold, then add to them by degrees two large well whisked eggs, an ounce & half of sugar, the slightest pinch of salt with a little grated lemon peel & nutmeg Beat the mixture up lightly pour it into well buttered cups & Bake the Puddings very gently half an hour in an American oven. Mrs Crowfoot.
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To Make Rusks 1 lb of flour, 3 ozs of Butter & a penny packet of Powder & a little salt - Mix well together dry add as much cold milk as will them a proper consistency for rolling out They are better if put into the oven immediately. Mrs. Crowfoot Small Baked Bread Puddings Pour half a pint of new milk boiling on 3 ozs of Bread crumbs & a morsel of Butter cover them with a plate & let them remain until nearly cold, then add to them by degrees two large well whisked eggs, an ounce & half of sugar, the slightest pinch of salt with a little grated lemon peel & nutmeg Beat the mixture up lightly pour it into well buttered cups & Bake the Puddings very gently half an hour in an American oven. Mrs Crowfoot.
Szathmary Culinary Manuscripts and Cookbooks
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