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Margaret Dyson Holland cookbook, 1834
Page 24
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A Rockdale Pudding (49) Take half a pound of Suet, half a pound of raisins, the yolks of two eggs, three spoonsfull of flour two of brown sugar, one nutmeg, a glass of Brandy and a little Salt, mix all well together and boil it three hours. A Sweet Pudding (50) Take 8 eggs leave out 5 whites, 8 ounces of butter, the same of sugar, a quarter of an ounce of canded Lemon, orange and citron, grate a nutmeg in. Put a little paste round the edge of the dish Scalded flour Pudding (51) Take a pint of milk, and boil it and three ounces of flour, mix a little of the flour with a little of the milk, not quite boiling, and then put the rest of the flour and pour the milk when boiling upon it Stirring it all the time, put in little fine sugar, and lemon peel, a little salt, and four eggs, put the eggs in when hot, stirring them together very well, butter you basin well and dredge it with flour, put in your pudding and tie a cloth over it. One hour and a quarter will boil it.
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A Rockdale Pudding (49) Take half a pound of Suet, half a pound of raisins, the yolks of two eggs, three spoonsfull of flour two of brown sugar, one nutmeg, a glass of Brandy and a little Salt, mix all well together and boil it three hours. A Sweet Pudding (50) Take 8 eggs leave out 5 whites, 8 ounces of butter, the same of sugar, a quarter of an ounce of canded Lemon, orange and citron, grate a nutmeg in. Put a little paste round the edge of the dish Scalded flour Pudding (51) Take a pint of milk, and boil it and three ounces of flour, mix a little of the flour with a little of the milk, not quite boiling, and then put the rest of the flour and pour the milk when boiling upon it Stirring it all the time, put in little fine sugar, and lemon peel, a little salt, and four eggs, put the eggs in when hot, stirring them together very well, butter you basin well and dredge it with flour, put in your pudding and tie a cloth over it. One hour and a quarter will boil it.
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