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Susan Gilbert cookbook, 1848-1887
Page 103
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Potatoe Cheese Cakes. Boil 6 oz of Potatoes, and 4 oz of lemon peel, beat the latter in a Mortar with 4 oz of Sugar, then add the beaten potatoes, and 4 oz of butter Melted in a little Cream, when well mixed then let it stand and get quite cold, put crust into your patty-pans, rather more than half fill them. Mrs. Crickenses receipt. S.G. Rice Pudding. Soak 4 oz of rice in warm-water 1/2 an hour take the water from it, and put the rice into a stew-pan, with 1/2 pint of Milk, 1/2 a stick of Cinnamon, and simmer it till tender, when quite cold add 4 Eggs well beaten, 2 oz of Butter Melted in 1 tea-cup full of Cream or New Milk, 3 oz of Sugar, 1/4 of a Nutmeg,and a piece of Lemon-peel, put a paste round and bake it in a Mould or dish.
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Potatoe Cheese Cakes. Boil 6 oz of Potatoes, and 4 oz of lemon peel, beat the latter in a Mortar with 4 oz of Sugar, then add the beaten potatoes, and 4 oz of butter Melted in a little Cream, when well mixed then let it stand and get quite cold, put crust into your patty-pans, rather more than half fill them. Mrs. Crickenses receipt. S.G. Rice Pudding. Soak 4 oz of rice in warm-water 1/2 an hour take the water from it, and put the rice into a stew-pan, with 1/2 pint of Milk, 1/2 a stick of Cinnamon, and simmer it till tender, when quite cold add 4 Eggs well beaten, 2 oz of Butter Melted in 1 tea-cup full of Cream or New Milk, 3 oz of Sugar, 1/4 of a Nutmeg,and a piece of Lemon-peel, put a paste round and bake it in a Mould or dish.
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