DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 96

Boiled or Baked Bread Puddings
slice the crumbs of a penny rol 3/4 of a pint of milk 3 eggs leave out one of the whites 3 bitter almonds blanched and beat fine half a spoonful of rose water 1 of Brandy a little nutmeg a little grated lemon peel sugar to your taste pour your milk boiling hot a little at a time just to bruise the bread fine than put in the rest if it is to Bake put one ounce of good Butter in it when you boil them butter your basons fill them quite full butter a writing paper and put on the top before you put them in your pudding cloths half an hour will boil them this enough for a pint bason.
To Make White Ginger Cakes
one pound of Butter beat up to a cream one pound and half of brown sugar two ounces of ginger pounded and sifted a nutmeg grated to be mixed with as much flour as will make it into a very stiff paste then to be formed in to small cakes and baked on tins 20 minutes in a quick oven.

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Boiled or Baked Bread Puddings slice the crumbs of a penny rol 3/4 of a pint of milk 3 eggs leave out one of the whites 3 bitter almonds blanched and beat fine half a spoonful of rose water 1 of Brandy a little nutmeg a little grated lemon peel sugar to your taste pour your milk boiling hot a little at a time just to bruise the bread fine than put in the rest if it is to Bake put one ounce of good Butter in it when you boil them butter your basons fill them quite full butter a writing paper and put on the top before you put them in your pudding cloths half an hour will boil them this enough for a pint bason. To Make White Ginger Cakes one pound of Butter beat up to a cream one pound and half of brown sugar two ounces of ginger pounded and sifted a nutmeg grated to be mixed with as much flour as will make it into a very stiff paste then to be formed in to small cakes and baked on tins 20 minutes in a quick oven.