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Abigail Wellington Townsend cookbook, circa 1840
Page 16
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To make a potatoe pudding Take 2 pounds of potatoes boil them tender & rub them through a seive take half a pound of fresh butter 1/2 a pound of sugar a glass of sweet wine half a pound of currants 6 eggs boil it an hour melt butter with a glass of wine a glass of rose water and pour over it
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To make a potatoe pudding Take 2 pounds of potatoes boil them tender & rub them through a seive take half a pound of fresh butter 1/2 a pound of sugar a glass of sweet wine half a pound of currants 6 eggs boil it an hour melt butter with a glass of wine a glass of rose water and pour over it
Szathmary Culinary Manuscripts and Cookbooks
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