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English cookbook, ca. 1824
Page 37
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Lemon Pudding Half a pound of [Suet?] 1/2 lb of bread crumbs 1/4 lb sugar 1 egg. The peel of a lemon peeled very thing, and chopped fine, and the juice of the lemon, and mix all well together, boil 1/2 an hour. Apple Jelly Take the best [Apples?], fresh gathered and not too ripe, pare and take the cores of them put to them, their weight in loaf sugar, and put them into a preserving pan, pouring over them as much spring water as will cover them, boil them over a quick fire, till you find they will jelly when cold, then take it off the fire and add.
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Lemon Pudding Half a pound of [Suet?] 1/2 lb of bread crumbs 1/4 lb sugar 1 egg. The peel of a lemon peeled very thing, and chopped fine, and the juice of the lemon, and mix all well together, boil 1/2 an hour. Apple Jelly Take the best [Apples?], fresh gathered and not too ripe, pare and take the cores of them put to them, their weight in loaf sugar, and put them into a preserving pan, pouring over them as much spring water as will cover them, boil them over a quick fire, till you find they will jelly when cold, then take it off the fire and add.
Szathmary Culinary Manuscripts and Cookbooks
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