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McQueen family cookbook item 4, Scotland, 1870s
Page 49c
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Lee Pudding 1/4 lb sugar, 1 pint milk and a vanilla pod. Let them infuse by the fire till the milk is strongly flavoured with the vanilla then strain it. Beat the yokes of 6 eggs well. Put them with the milks and half a pint cream in a jug in a saucepan of boiling water and stir till the custard thickens. Pour it into a basin to cool.About three quarters fill the mould of a freezer with it. When half frozen whisk the white of an egg and put it on the top. If it does not turn out easily wrap a cloth dipped in boiling water round the mould.
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Lee Pudding 1/4 lb sugar, 1 pint milk and a vanilla pod. Let them infuse by the fire till the milk is strongly flavoured with the vanilla then strain it. Beat the yokes of 6 eggs well. Put them with the milks and half a pint cream in a jug in a saucepan of boiling water and stir till the custard thickens. Pour it into a basin to cool.About three quarters fill the mould of a freezer with it. When half frozen whisk the white of an egg and put it on the top. If it does not turn out easily wrap a cloth dipped in boiling water round the mould.
Szathmary Culinary Manuscripts and Cookbooks
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