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Susan Gilbert's late nineteenth century British cookery manuscript
Page 160
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Plum Pudding 1 lb Raisins, 1/2 lb Currants, 6 oz grated bread 2 oz of Flour, 3 spoonsful Moist Sugar, 1/2 lb Suet 2 Eggs well beaten, 2 oz and 1/2 candid peel, 1/2 a Nutmeg, Brandy at pleasure, Mix all well together with as little water or Milk as consistant. Mrs. Bintsalls receipt. December 12th. 1854 To Pot Cheese 4 oz of good grated Cheese with 2 oz of clarified butter, dessert spoonful of Brandy or Sherry, the later is best, cayenne pepper and Mace to taste, butter the Mould well before you use it. Mrs. Bintsalls receipt December 12th. 1854.
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Plum Pudding 1 lb Raisins, 1/2 lb Currants, 6 oz grated bread 2 oz of Flour, 3 spoonsful Moist Sugar, 1/2 lb Suet 2 Eggs well beaten, 2 oz and 1/2 candid peel, 1/2 a Nutmeg, Brandy at pleasure, Mix all well together with as little water or Milk as consistant. Mrs. Bintsalls receipt. December 12th. 1854 To Pot Cheese 4 oz of good grated Cheese with 2 oz of clarified butter, dessert spoonful of Brandy or Sherry, the later is best, cayenne pepper and Mace to taste, butter the Mould well before you use it. Mrs. Bintsalls receipt December 12th. 1854.
Szathmary Culinary Manuscripts and Cookbooks
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