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McQueen family cookbook item 3, Scotland, 1880s
Page 2
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water 10 minutes. Put in the rhubarb + simmer 1/4 hour. To clean gold jewellery with stones in it, wash in warm suds made of fine soap with w or 15 drops of sal-volatile in it. Egyptian Pudding 1 lb suet. 1 lb raisins. 3/4 lb bread. 1/2 oz allspice. 4 chopped figs. 4 table spoonfuls sugar. 2 eggs. 2 glass brandy. Peel of 1/2 lemon. Steam in a mould 4 hours.
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water 10 minutes. Put in the rhubarb + simmer 1/4 hour. To clean gold jewellery with stones in it, wash in warm suds made of fine soap with w or 15 drops of sal-volatile in it. Egyptian Pudding 1 lb suet. 1 lb raisins. 3/4 lb bread. 1/2 oz allspice. 4 chopped figs. 4 table spoonfuls sugar. 2 eggs. 2 glass brandy. Peel of 1/2 lemon. Steam in a mould 4 hours.
Szathmary Culinary Manuscripts and Cookbooks
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