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Jane E. Hassler cookbook, June 1857
Page 62
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picked & sugared, put them thickly in between, your cut cakes, cover them together, keep warm eat with sugar and milk, you can use any kind of fruit in season, Cherries must be stewed a little first Peaches cut fine, small fruits prepared like strawberries. Mrs Thompsons receipt, 7 lbs of fruit, 3 lbs of sugar, 1 pt of vinegar, some stick cinnamon a very little mace, 1 or 2 cloves, 1 or 2 allspice, sugar them over night, and if too much juice to cover, boil it down. Lemon Pudding 2 lbs of sugar, 20 eggs, beaten seperately, 1 lb of butter worked to a cream, grate the rind, and squeeze the juice of 4 lemons, a glass of brandy, 1 nutmeg bake on paste, put the whites in last. Orange puddings can be made the way only take Oranges instead of lemons.
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picked & sugared, put them thickly in between, your cut cakes, cover them together, keep warm eat with sugar and milk, you can use any kind of fruit in season, Cherries must be stewed a little first Peaches cut fine, small fruits prepared like strawberries. Mrs Thompsons receipt, 7 lbs of fruit, 3 lbs of sugar, 1 pt of vinegar, some stick cinnamon a very little mace, 1 or 2 cloves, 1 or 2 allspice, sugar them over night, and if too much juice to cover, boil it down. Lemon Pudding 2 lbs of sugar, 20 eggs, beaten seperately, 1 lb of butter worked to a cream, grate the rind, and squeeze the juice of 4 lemons, a glass of brandy, 1 nutmeg bake on paste, put the whites in last. Orange puddings can be made the way only take Oranges instead of lemons.
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