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English cookbook, 1860
Page 4
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4 [toast?] let it stand 4 or five days and then bottle it A Lemon pudding Take two sugar rolls and the peel of two lemons boil it in water till it is tender then add 1/2 lb of butter 8 eggs leaving out 4 of the whites 1/4 lb of fine sugar the juice of two lemons and mix them all well together lay a piece of paste in your dish and bake it 1/2 an hour An orange pudding The juice of 3 oranges the peel of them boiled till they are tender and the bitterness quite out then beat them in a mortar put to them
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4 [toast?] let it stand 4 or five days and then bottle it A Lemon pudding Take two sugar rolls and the peel of two lemons boil it in water till it is tender then add 1/2 lb of butter 8 eggs leaving out 4 of the whites 1/4 lb of fine sugar the juice of two lemons and mix them all well together lay a piece of paste in your dish and bake it 1/2 an hour An orange pudding The juice of 3 oranges the peel of them boiled till they are tender and the bitterness quite out then beat them in a mortar put to them
Szathmary Culinary Manuscripts and Cookbooks
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