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Emily Netuzed recipe book, August 1874
Page 25
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Fig Pudding 3/4 lb Bread Crumbs, 1/2 lb best figs, 6 oz Suet, 6 oz moist sugar & a teacupful milk with a little Nutmeg - Chop the figs & Suet very fine, mix the Bread & Suet first then the figs, sugar & one egg well-beaten [withe] milk last. boil in a mould 1 hour & serve with a sweet sauce or with arrowroot & Brandy Amber Pudding 1/2 lb Suet, 1/2 lb bread-crumbs, 6 oz white powdered sugar 1 Lemon & Juice of it & a little Candied Peel. 3 Tablespoonfuls of Marmalade or Apricot Jam. 4 Eggs. Mix it well together in a Basin & boil in a mould 3 hours. Mrs Hall
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Fig Pudding 3/4 lb Bread Crumbs, 1/2 lb best figs, 6 oz Suet, 6 oz moist sugar & a teacupful milk with a little Nutmeg - Chop the figs & Suet very fine, mix the Bread & Suet first then the figs, sugar & one egg well-beaten [withe] milk last. boil in a mould 1 hour & serve with a sweet sauce or with arrowroot & Brandy Amber Pudding 1/2 lb Suet, 1/2 lb bread-crumbs, 6 oz white powdered sugar 1 Lemon & Juice of it & a little Candied Peel. 3 Tablespoonfuls of Marmalade or Apricot Jam. 4 Eggs. Mix it well together in a Basin & boil in a mould 3 hours. Mrs Hall
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