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Susan Gilbert's late nineteenth century British cookery manuscript
Page 105
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Plumb Pudding 1/2 lb of Bread Crumbs, 1 lb of suet very fine 1 lb of Plumbs, 3/4 lbs of Currants, 1 lb of Flour, 1 Tea-spoonful of salt, 6 oz Moist sugar, 1 Desert spoonful of spice 2 oz Candid peel, 1 pint of new milk, and 2 eggs. Xmas 1851. I made this Pudding Sponge Cake. 7 eggs leaving out 2 whites, 3/4 lb of loaf sugar boiled in a quarter of a pint of water, then whisk them together 1/2 an hour, 1/2 lb of dried flour to be added, just before going to the oven. The sugar and water to be poured quite hot on the eggs. Mrs. Charles Farrows receipt of Diss. Pickle for Hams. 1 lb of coarse sugar, 1 lb of coarse salt and mix them well together, then put them into a frying pan, and set them over the fire till they are warm, Stir it all the time, rub this on your Hams while warm, they must be turned
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Plumb Pudding 1/2 lb of Bread Crumbs, 1 lb of suet very fine 1 lb of Plumbs, 3/4 lbs of Currants, 1 lb of Flour, 1 Tea-spoonful of salt, 6 oz Moist sugar, 1 Desert spoonful of spice 2 oz Candid peel, 1 pint of new milk, and 2 eggs. Xmas 1851. I made this Pudding Sponge Cake. 7 eggs leaving out 2 whites, 3/4 lb of loaf sugar boiled in a quarter of a pint of water, then whisk them together 1/2 an hour, 1/2 lb of dried flour to be added, just before going to the oven. The sugar and water to be poured quite hot on the eggs. Mrs. Charles Farrows receipt of Diss. Pickle for Hams. 1 lb of coarse sugar, 1 lb of coarse salt and mix them well together, then put them into a frying pan, and set them over the fire till they are warm, Stir it all the time, rub this on your Hams while warm, they must be turned
Szathmary Culinary Manuscripts and Cookbooks
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