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English cookbook, ca. 1850-1870
Page 57
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57 Lemon Pudding! Take six eggs, only one white; 1/2 lb of butter, the juice of three lemons and the grating of the outside, and a little white wine. Mix all well together. Then line a pie dish with puff paste, thin on the bottom of the dish and thicker on the edges. Bake the crust for a short time then pour in the mixture and bake it for an hour in an oven not too hot. Seed Cake 1/2 lb flour, 1/2 lb of butter, 1/2 lb of sugar 5 eggs, leaving out 2 of the whites. Mix the flour, butter sugar and yolks of eggs very well together, beat the whites to a strong froth, beat them with the rest of the ingredients, add a few carraway seeds and bake well in a mould
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57 Lemon Pudding! Take six eggs, only one white; 1/2 lb of butter, the juice of three lemons and the grating of the outside, and a little white wine. Mix all well together. Then line a pie dish with puff paste, thin on the bottom of the dish and thicker on the edges. Bake the crust for a short time then pour in the mixture and bake it for an hour in an oven not too hot. Seed Cake 1/2 lb flour, 1/2 lb of butter, 1/2 lb of sugar 5 eggs, leaving out 2 of the whites. Mix the flour, butter sugar and yolks of eggs very well together, beat the whites to a strong froth, beat them with the rest of the ingredients, add a few carraway seeds and bake well in a mould
Szathmary Culinary Manuscripts and Cookbooks
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