Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 92
More information
digital collection
archival collection guide
transcription tips
Baked Bread Pudding Weigh your pieces of bread the day before you intend to make your pudding, put 2 lbs of thin Bread to soak in a pan of cold water little more than sufficient to cover it, put a plate on the top to keep the Bread under water and let it soak 24 hours, then you make the pudding, pour the Bread and water into a Culander, get it as dry as you can, then add to it, rather more than 1 teaspoonful of Flour, 1/2 lb moist sugar, the peel of 1 lemon grated, 4 oz of Currants, a desert spoonful of mixed spice, 4 oz of suet chopped fine, 6 eggs, mix the whole up together. Duke of Buckingham Pudding 1 lb of Raisins, 3/4 lb of suet, 3 Table-spoonsfull of Flour, 3 Table spoonsful of moist sugar, 1 nutmeg, 4 eggs leaving out 1 white, boil it 4 hours.
Saving...
prev
next
Baked Bread Pudding Weigh your pieces of bread the day before you intend to make your pudding, put 2 lbs of thin Bread to soak in a pan of cold water little more than sufficient to cover it, put a plate on the top to keep the Bread under water and let it soak 24 hours, then you make the pudding, pour the Bread and water into a Culander, get it as dry as you can, then add to it, rather more than 1 teaspoonful of Flour, 1/2 lb moist sugar, the peel of 1 lemon grated, 4 oz of Currants, a desert spoonful of mixed spice, 4 oz of suet chopped fine, 6 eggs, mix the whole up together. Duke of Buckingham Pudding 1 lb of Raisins, 3/4 lb of suet, 3 Table-spoonsfull of Flour, 3 Table spoonsful of moist sugar, 1 nutmeg, 4 eggs leaving out 1 white, boil it 4 hours.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
