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Mrs.Holroyd receipt book, 1830-1900
Page 34
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Treacle Pudding. 1/2 lb of Flour, the same of finely minced suet, of raisins stoned & cut small, & well cleaned currants, a quarter of a lb Each, three table spoonsful of treacle, & half a pint of water; mix all well together; boil it in a cloth for four hours, & serve it with sweet sauce. A Portugal Pudding. Boil 1/4 lb of ground rice in a pint and a half of milk, then rub off the rind of a lemon upon sugar, and sweeten to your taste, add six Eggs well beaten. Butter the dish in which you
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Treacle Pudding. 1/2 lb of Flour, the same of finely minced suet, of raisins stoned & cut small, & well cleaned currants, a quarter of a lb Each, three table spoonsful of treacle, & half a pint of water; mix all well together; boil it in a cloth for four hours, & serve it with sweet sauce. A Portugal Pudding. Boil 1/4 lb of ground rice in a pint and a half of milk, then rub off the rind of a lemon upon sugar, and sweeten to your taste, add six Eggs well beaten. Butter the dish in which you
Szathmary Culinary Manuscripts and Cookbooks
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