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Margaret Dyson Holland cookbook, 1834
Page 100
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Fish Cakes Pudding 245 1 lb of Salmon or any firm fish which was cooked the day before tobe scraped from the bones & stewed slowly over the fire with a quarter of a lb of butter when done tobe beat very fine in a mortar with bread crumbs which have been steeped in boiling milk, 4 eggs, pepper, & salt, to be add; when it is all well beat up together it is tobe put in a tin mould - buttered baked in a quick oven for an hour & a half then turned out in a dish & sent up to table. A desert spoonful of Anchovy sauce is an improvement. This cold is good for luncheon or breakfast. German Puddings 246 - put 1/4 lb of flour, 1/4 lb of butter and half a pint of water together over the fire, third beat it until smooth, then take it off & add a 1/4 lb of lump Sugar, the rind of a Lemon beaten, bake them in large cups half filled, half an hour. L Donenssr
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Fish Cakes Pudding 245 1 lb of Salmon or any firm fish which was cooked the day before tobe scraped from the bones & stewed slowly over the fire with a quarter of a lb of butter when done tobe beat very fine in a mortar with bread crumbs which have been steeped in boiling milk, 4 eggs, pepper, & salt, to be add; when it is all well beat up together it is tobe put in a tin mould - buttered baked in a quick oven for an hour & a half then turned out in a dish & sent up to table. A desert spoonful of Anchovy sauce is an improvement. This cold is good for luncheon or breakfast. German Puddings 246 - put 1/4 lb of flour, 1/4 lb of butter and half a pint of water together over the fire, third beat it until smooth, then take it off & add a 1/4 lb of lump Sugar, the rind of a Lemon beaten, bake them in large cups half filled, half an hour. L Donenssr
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