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Frances Collins cookbook, 1825-1846
Page 20
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20 Sugar, the same of Butter, twelve Eggs, half the whites, half a pint of cream, Mix all well together, lay a puff paste round the dish and at the bottom, pour in the ingredients an hour will bake it, half the quantity for a smaller one. Miss Thomas Cormarthen Vermicilli Pudding Boil two ounces of Vermicilli in a pint of new milk till soft, with a little cinnamon When cold add half a pint of cream, the yolkes of five Eggs a quarter of a pound of butter melted, some sugar to your taste puff paste round the dish, bake it an hour. Miss Thomas Cormarthen Transparent Pudding Beat up eight eggs well, half a pound of Butter, half a pound of lump sugar put
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20 Sugar, the same of Butter, twelve Eggs, half the whites, half a pint of cream, Mix all well together, lay a puff paste round the dish and at the bottom, pour in the ingredients an hour will bake it, half the quantity for a smaller one. Miss Thomas Cormarthen Vermicilli Pudding Boil two ounces of Vermicilli in a pint of new milk till soft, with a little cinnamon When cold add half a pint of cream, the yolkes of five Eggs a quarter of a pound of butter melted, some sugar to your taste puff paste round the dish, bake it an hour. Miss Thomas Cormarthen Transparent Pudding Beat up eight eggs well, half a pound of Butter, half a pound of lump sugar put
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