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American cookbook, ca. 1850
Page 61
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A Good Pudding Grate 1/4 lb of bread, mix with the same quantity of finely sliced [suet?] the same of apples a few currants & raisins the rind of half a lemon grated the whole mix with 2 eggs put it in a [shape?] & boil it 3 hours Serve with melted butter a little wine, the juice of half a lemon & little nutmeg Mince Meat 1 lb of sugar, 1 lb of plums, 1 lb of currants, 1 lb of apple, 1 lb of Suet 1/4 pint of brandy the rind & juice of one lemon Rice Custard Take a cup of whole Caroline Rice & [4?] cups of milk boil it by placing the pan in water which must not be [above?] so go off the boil till it thickens then [sweeten?] it & add 1 oz of pounded sweet almonds
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A Good Pudding Grate 1/4 lb of bread, mix with the same quantity of finely sliced [suet?] the same of apples a few currants & raisins the rind of half a lemon grated the whole mix with 2 eggs put it in a [shape?] & boil it 3 hours Serve with melted butter a little wine, the juice of half a lemon & little nutmeg Mince Meat 1 lb of sugar, 1 lb of plums, 1 lb of currants, 1 lb of apple, 1 lb of Suet 1/4 pint of brandy the rind & juice of one lemon Rice Custard Take a cup of whole Caroline Rice & [4?] cups of milk boil it by placing the pan in water which must not be [above?] so go off the boil till it thickens then [sweeten?] it & add 1 oz of pounded sweet almonds
Szathmary Culinary Manuscripts and Cookbooks
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