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American cookbook, ca. 1850
Page 88
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Plum Pudding 2 lb of finely shred suet 1 lb raisins stoned 5 oz of flour 5 oz lisbon sugar the rind of a lemon grated 4 eggs a glass of brandy 2 oz of blanched almonds & some sweet meat mix it all well together & tie it up as tightly as possible & boil it exactly 6 hours it should be mixed the night before it is used Baked Apple Pudding 1/4 lb of apples boiled & beaten 1/4 lb of butter 1/4 lb loaf sugar 4 eggs mix together & beat to a froth add the rind of a lemon boiled first put a crust round the dish & bake 20 minutes Wash a sufficient quantity of Rice put a little water to it & set it in the oven till the water is absorbed The put in a little milk, work it will with a spoon, set it in the oven again & keep working it from time to time till it is sufficiently soft a little cream worked in at the last is an improvement fill a dish nearly full
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Plum Pudding 2 lb of finely shred suet 1 lb raisins stoned 5 oz of flour 5 oz lisbon sugar the rind of a lemon grated 4 eggs a glass of brandy 2 oz of blanched almonds & some sweet meat mix it all well together & tie it up as tightly as possible & boil it exactly 6 hours it should be mixed the night before it is used Baked Apple Pudding 1/4 lb of apples boiled & beaten 1/4 lb of butter 1/4 lb loaf sugar 4 eggs mix together & beat to a froth add the rind of a lemon boiled first put a crust round the dish & bake 20 minutes Wash a sufficient quantity of Rice put a little water to it & set it in the oven till the water is absorbed The put in a little milk, work it will with a spoon, set it in the oven again & keep working it from time to time till it is sufficiently soft a little cream worked in at the last is an improvement fill a dish nearly full
Szathmary Culinary Manuscripts and Cookbooks
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