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English cookbook, ca. 1824
Page 10
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Potatoe Pudding 1/4 lb Potatoes boiled rubbed through a seive 2 oz: Butter melted stir them together with 3 oz: lump sugar when cold add the yolks of 2 eggs, well beaten with the rind and juice of a lemon - bake it in a puff paste in a [slack?] oven. Shell Crust for Tarts. 1/2 lb flour, 1/4 lb Butter, the yolk and white of an egg, mix these together with a little water roll it out very thin when you cover your tarts cut your crust with a par of scissors to prevent its [?], put white of egg with a [?] upon the top, and sift as much sugar as will cover the egg, just before they are put into the
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Potatoe Pudding 1/4 lb Potatoes boiled rubbed through a seive 2 oz: Butter melted stir them together with 3 oz: lump sugar when cold add the yolks of 2 eggs, well beaten with the rind and juice of a lemon - bake it in a puff paste in a [slack?] oven. Shell Crust for Tarts. 1/2 lb flour, 1/4 lb Butter, the yolk and white of an egg, mix these together with a little water roll it out very thin when you cover your tarts cut your crust with a par of scissors to prevent its [?], put white of egg with a [?] upon the top, and sift as much sugar as will cover the egg, just before they are put into the
Szathmary Culinary Manuscripts and Cookbooks
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