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American cookbook, ca. 1850
Page 51
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Custard Pudding Add to three whole eggs well beaten half a pint of good milk one desert spoonful of powdered sugar, butter the bason and fill it quite full Then butter and flour the bag & tie it over boil it not more than 25 minutes as any longer time will spoil it, let it remain in the bason till sent up to table & serve with wine. Gingerbread 1 lb of treacle, 1/2 lb of sugar & half a pound of butter put all into a [stew pan?] & boil two or three minutes stirring it all the time till half. [milk to treacle?] then take 2 lbs of flour & 1 [Qtr?] oz of ginger, pounded and sifted & well mixed together before you put them to the other ingredients. work it like dough and roll it out what shape you please. a quarter of an hour will bake them in a slow oven if made into [rusks?] half an hour. if required rich put less flour & add candied lemon or orange peel.
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Custard Pudding Add to three whole eggs well beaten half a pint of good milk one desert spoonful of powdered sugar, butter the bason and fill it quite full Then butter and flour the bag & tie it over boil it not more than 25 minutes as any longer time will spoil it, let it remain in the bason till sent up to table & serve with wine. Gingerbread 1 lb of treacle, 1/2 lb of sugar & half a pound of butter put all into a [stew pan?] & boil two or three minutes stirring it all the time till half. [milk to treacle?] then take 2 lbs of flour & 1 [Qtr?] oz of ginger, pounded and sifted & well mixed together before you put them to the other ingredients. work it like dough and roll it out what shape you please. a quarter of an hour will bake them in a slow oven if made into [rusks?] half an hour. if required rich put less flour & add candied lemon or orange peel.
Szathmary Culinary Manuscripts and Cookbooks
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