Transcribe
Translate
English cookbook, ca. 1850-1870
Page 54
More information
digital collection
archival collection guide
transcription tips
54 Potatoe Pudding Line a deep dish with puff paste notch the edges and put in the following ingredients well mixed 1/2 lb of potatoes boiled, mashed and rubbed through a hair sieve. 1/2 lb of clarified butter; the grated rind and juice of a lemon; 6 ounces of pounded sugar. Mix together, and let stand till cold. Then add the yolks of four eggs and bake. Worcester Puddings 1/4 lb of flour, same weight of Sugar Same weight of butter, 4 eggs, leaving out 2 whites 1 pint of cream To be baked 1/2 an hour in Six separate tins each an inch deep, in a quick oven, and Served with wine Sauce.
Saving...
prev
next
54 Potatoe Pudding Line a deep dish with puff paste notch the edges and put in the following ingredients well mixed 1/2 lb of potatoes boiled, mashed and rubbed through a hair sieve. 1/2 lb of clarified butter; the grated rind and juice of a lemon; 6 ounces of pounded sugar. Mix together, and let stand till cold. Then add the yolks of four eggs and bake. Worcester Puddings 1/4 lb of flour, same weight of Sugar Same weight of butter, 4 eggs, leaving out 2 whites 1 pint of cream To be baked 1/2 an hour in Six separate tins each an inch deep, in a quick oven, and Served with wine Sauce.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
