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English cookbook, 1799
Page 179
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be spread thin on Tins and Baked slowly Muffin Pudding Butter your mould well put a layer of any sort of Preserve or dried fruit (Plums and Apricots preserves the best) then a layer of bread [ditto?] sweetmeat then fill your mould with bread cut very thin - Mix 4 eggs well beat with a pint of warm milk, pour it over, and let it stand till the bread is sufficiently soaked, then steam it half an hour. It must cool for a new minutes before it is turned out, if made of muffins they must be very light, but bread when cut thin is found to be as good. Sauce to the Pudding The yolks of two eggs mixed with half a pint of milk and flavoured with sugar L Ratifia to the taste.
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be spread thin on Tins and Baked slowly Muffin Pudding Butter your mould well put a layer of any sort of Preserve or dried fruit (Plums and Apricots preserves the best) then a layer of bread [ditto?] sweetmeat then fill your mould with bread cut very thin - Mix 4 eggs well beat with a pint of warm milk, pour it over, and let it stand till the bread is sufficiently soaked, then steam it half an hour. It must cool for a new minutes before it is turned out, if made of muffins they must be very light, but bread when cut thin is found to be as good. Sauce to the Pudding The yolks of two eggs mixed with half a pint of milk and flavoured with sugar L Ratifia to the taste.
Szathmary Culinary Manuscripts and Cookbooks
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