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English cookbook, 1860
Page 96
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Christmas Plum Pudding 4 lbs of Suet 4 do Plums 2 Currants 2 do Treacle 12 Eggs - Flour and Milk sufficient to make a paste which may be just stirred with a spoon To be mixed the night before and put in early in the Morning for one O'clock dinner Rich Plum Pudding 1/2 lb of Brown Bread grated do of Beef Suet do of currants 3/4 lb of Jar Raisins stoned and a glass of Brandy 1 oz of Almonds and 1 oz on candid peel To be worked into paste with five eggs - Press it closely into a shape and boil it six hour or longer Serve it up with Brandy Sauce
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Christmas Plum Pudding 4 lbs of Suet 4 do Plums 2 Currants 2 do Treacle 12 Eggs - Flour and Milk sufficient to make a paste which may be just stirred with a spoon To be mixed the night before and put in early in the Morning for one O'clock dinner Rich Plum Pudding 1/2 lb of Brown Bread grated do of Beef Suet do of currants 3/4 lb of Jar Raisins stoned and a glass of Brandy 1 oz of Almonds and 1 oz on candid peel To be worked into paste with five eggs - Press it closely into a shape and boil it six hour or longer Serve it up with Brandy Sauce
Szathmary Culinary Manuscripts and Cookbooks
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