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McQueen family cookbook item 3, Scotland, 1880s
Page 3
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Remove from mould with salts of lemon + water or a little oxalic acid. Butter Pudding 3 eggs 3 tablespoonfuls milk 3 table-flour. Plum Pudding 3/4 lb bread crumbs. 1/4 lb flour. teas- salt. 1/4 lb suet 1-1/2 lb raisins 1/2 lb currants. 6 oz mixed peel 1/2 lb peeled + pounded almonds. tables- moist sugar. 8 eggs glass brandy. boil 8 hours Plum Pudding (Madge [illegible]) 3/4 lb suet 2 teacups
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Remove from mould with salts of lemon + water or a little oxalic acid. Butter Pudding 3 eggs 3 tablespoonfuls milk 3 table-flour. Plum Pudding 3/4 lb bread crumbs. 1/4 lb flour. teas- salt. 1/4 lb suet 1-1/2 lb raisins 1/2 lb currants. 6 oz mixed peel 1/2 lb peeled + pounded almonds. tables- moist sugar. 8 eggs glass brandy. boil 8 hours Plum Pudding (Madge [illegible]) 3/4 lb suet 2 teacups
Szathmary Culinary Manuscripts and Cookbooks
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