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American cookbook, ca. 1850
Page 63
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Lemon Dumplings 1 lb of crumbs of bread grated very fine 1/2 lb of finely chopped Suet 6 ozs of moist sugar The Rind of two lemons & the juice of one with the yolks & whites of 3 eggs Mix all well together, tie them in a fine cloth & let them boil 20 minutes Mix them with white wine sauce, this quantity makes 6 better baked than boiled (In pencil below the original recipe: This quantity put in a mould - boil 3 hours) An [shortbread?] pound cake 8 eggs the yolks & whites beaten seperately 1 1/2 lbs of flour, 1 lb of sugar finely powdered 1 lb of butter 1 lb of Currants a wine glass of Sherry & 1 Nutmeg The butter must be beaten to a cream then the sugar yolks of eggs their whites, the flour & & currants must be put in [illegible] the ingredients to be well dried & [illegible] [Suet?] & a little butter Lady [Shasheden?]
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Lemon Dumplings 1 lb of crumbs of bread grated very fine 1/2 lb of finely chopped Suet 6 ozs of moist sugar The Rind of two lemons & the juice of one with the yolks & whites of 3 eggs Mix all well together, tie them in a fine cloth & let them boil 20 minutes Mix them with white wine sauce, this quantity makes 6 better baked than boiled (In pencil below the original recipe: This quantity put in a mould - boil 3 hours) An [shortbread?] pound cake 8 eggs the yolks & whites beaten seperately 1 1/2 lbs of flour, 1 lb of sugar finely powdered 1 lb of butter 1 lb of Currants a wine glass of Sherry & 1 Nutmeg The butter must be beaten to a cream then the sugar yolks of eggs their whites, the flour & & currants must be put in [illegible] the ingredients to be well dried & [illegible] [Suet?] & a little butter Lady [Shasheden?]
Szathmary Culinary Manuscripts and Cookbooks
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