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Mrs.Holroyd receipt book, 1830-1900
Page 45
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of 6 Lemons, shred very fine, 1/2 pint of water at the bottom of the pan; boil until it is soft, then put into moulds. - Bakewell Pudding. Lay a puff paste on a flat dish, then a layer of raspberry & currant jam, 1 oz of butter melted, yokes of two Eggs well beaten with the butter; when baked, cover over with loaf sugar. A Small Plum Pudding 2 Cups full of flour, 1 do bread crumbs, 1 do Suet, 1 do Currants, 1/2 do Sugar. Spices to your taste; mix with new milk, & 2 Eggs, Boil it 3 hours. - Mrs. C.
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of 6 Lemons, shred very fine, 1/2 pint of water at the bottom of the pan; boil until it is soft, then put into moulds. - Bakewell Pudding. Lay a puff paste on a flat dish, then a layer of raspberry & currant jam, 1 oz of butter melted, yokes of two Eggs well beaten with the butter; when baked, cover over with loaf sugar. A Small Plum Pudding 2 Cups full of flour, 1 do bread crumbs, 1 do Suet, 1 do Currants, 1/2 do Sugar. Spices to your taste; mix with new milk, & 2 Eggs, Boil it 3 hours. - Mrs. C.
Szathmary Culinary Manuscripts and Cookbooks
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