Transcribe
Translate
Mrs.Holroyd receipt book, 1830-1900
Page 46
More information
digital collection
archival collection guide
transcription tips
A Cheap Pudding. (Mrs C.) - 1/2 Lb of Potatoes boiled & mashed fine, 1/4 lb of carrots well boiled & beaten to a pulp, 1/4 lb of moist sugar, 1/4 lb of suet 1/2 lb of flour, 3/4 lb of currants, 1 oz of candid Lemon, mix it over night, & boil it 4 hours, a pinch of salt is an improvement. Pork Pies. - 3. 1/4 lbs of pork, 1 oz of salt, 1/4 oz of pepper, and a little 4 lbs of flour, 1/2 lb of suet, 1/4 lb of butter, 1/4 lb of Lard, and 3 gills of water. - (Mrs. C.) - Recipe for Sauce, for Wild Fowl. 1 Glass of Port wine or Claret, 1 table spoonful of sauce a la Busse, 1 do ketchup,
Saving...
prev
next
A Cheap Pudding. (Mrs C.) - 1/2 Lb of Potatoes boiled & mashed fine, 1/4 lb of carrots well boiled & beaten to a pulp, 1/4 lb of moist sugar, 1/4 lb of suet 1/2 lb of flour, 3/4 lb of currants, 1 oz of candid Lemon, mix it over night, & boil it 4 hours, a pinch of salt is an improvement. Pork Pies. - 3. 1/4 lbs of pork, 1 oz of salt, 1/4 oz of pepper, and a little 4 lbs of flour, 1/2 lb of suet, 1/4 lb of butter, 1/4 lb of Lard, and 3 gills of water. - (Mrs. C.) - Recipe for Sauce, for Wild Fowl. 1 Glass of Port wine or Claret, 1 table spoonful of sauce a la Busse, 1 do ketchup,
Szathmary Culinary Manuscripts and Cookbooks
sidebar
