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Frances Collins cookbook, 1825-1846
Page 70
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Plum Pudding Capt Hooele [1lb?] fresh beef suet finely minced, 1 [lb?] [ Raisins?] stoned & chopped, 1 [lb?] currants picked & dried 1/2 lb flour, Ditto of grated crusts of bread the peel of a lemon grated half a nutmeg grated 8 eggs well beaten 2 dsp of candied lemon & orange peel half a pound of brown sugar 1 glass of brandy a [?] full of cream mix all these ingredients well, put into a Mould and boil for 7 or 8 hours, before serving strew powdered Loaf Sugar over it/ for XMas day 1841 [line across page] Plum Pudding Half a pound flour Ditto of grated bread 1 lb currants 1 lb [raisons?] stoned & [?] peel of a lemon grated 1/2 oz Mixed spice [1 ozs?] butter 2 oz Sweet Almonds cut small, 6 ozs candied Orange lemon & citron peel 4 eggs, a little salt 2 spoonsful sugar [5?] wine glasses Brandy Mix all well together add in as much
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Plum Pudding Capt Hooele [1lb?] fresh beef suet finely minced, 1 [lb?] [ Raisins?] stoned & chopped, 1 [lb?] currants picked & dried 1/2 lb flour, Ditto of grated crusts of bread the peel of a lemon grated half a nutmeg grated 8 eggs well beaten 2 dsp of candied lemon & orange peel half a pound of brown sugar 1 glass of brandy a [?] full of cream mix all these ingredients well, put into a Mould and boil for 7 or 8 hours, before serving strew powdered Loaf Sugar over it/ for XMas day 1841 [line across page] Plum Pudding Half a pound flour Ditto of grated bread 1 lb currants 1 lb [raisons?] stoned & [?] peel of a lemon grated 1/2 oz Mixed spice [1 ozs?] butter 2 oz Sweet Almonds cut small, 6 ozs candied Orange lemon & citron peel 4 eggs, a little salt 2 spoonsful sugar [5?] wine glasses Brandy Mix all well together add in as much
Szathmary Culinary Manuscripts and Cookbooks
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