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Emily Netuzed recipe book, August 1874
Page 24
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sized faggot of thyme & parsley, & 2 large or 4 small carrots. Let it simmer quite softly for 4 1/2 hours & leave it in its own Liquor till it is nearly cold. Prince Albert's Pudding 1/2 lb powdered sugar, 1/2 lb butter beat 10 minutes add 4 eggs yolks & whites - beat 10 minutes add the crumb of three rolls soaked in milk and squeezed dry - beat 5 minutes, add peel of two lemons chopped fine, a little candied [grape] & Citron peel & lime to taste - beat all together 5 minutes, ornament the shape with raisins & candied peel, Steam for 2 hours. Serve with arrowroot & [wine] sauce. [Wine] Sauce for Puddings To a gill of melted butter add a [glass] of wine, [] of Brandy, a little grated lemon or orange peel & 1 spoonful of sugar
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sized faggot of thyme & parsley, & 2 large or 4 small carrots. Let it simmer quite softly for 4 1/2 hours & leave it in its own Liquor till it is nearly cold. Prince Albert's Pudding 1/2 lb powdered sugar, 1/2 lb butter beat 10 minutes add 4 eggs yolks & whites - beat 10 minutes add the crumb of three rolls soaked in milk and squeezed dry - beat 5 minutes, add peel of two lemons chopped fine, a little candied [grape] & Citron peel & lime to taste - beat all together 5 minutes, ornament the shape with raisins & candied peel, Steam for 2 hours. Serve with arrowroot & [wine] sauce. [Wine] Sauce for Puddings To a gill of melted butter add a [glass] of wine, [] of Brandy, a little grated lemon or orange peel & 1 spoonful of sugar
Szathmary Culinary Manuscripts and Cookbooks
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