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Emily Netuzed recipe book, August 1874
Page 26
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Sponge Pudding Put 2 eggs into the scale, then take their weight in flour, butter & lump sugar; first beat the butter to a cream, powder the sugar & mix with it, beat in the eggs & lastly the flour, butter some little moulds & take 1/2 an hour in rather a quick oven. Spanish Tart Put some puree of apple & some apricot jam in a Pie Dish (lined with Paste if liked) then pour on it the mixture for an ordinary Arrowroot Pudding, with Eggs, & bake a nice [brown] 20 minutes In the summer whole Apricots may be used, if previously stewed.(Cricket 1872) Victoria Pudding 2 eggs, the same weight of flour, butter & loaf sugar, & [mix] the Eggs well & the Butter to a Cream. 2 tablespoonfuls of orange marmalade, 1 small (or less) teaspoonful of soda dissolved with a little tartaric acid put in a shape & steam 1 1/2 hours (Mary Hammer)
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Sponge Pudding Put 2 eggs into the scale, then take their weight in flour, butter & lump sugar; first beat the butter to a cream, powder the sugar & mix with it, beat in the eggs & lastly the flour, butter some little moulds & take 1/2 an hour in rather a quick oven. Spanish Tart Put some puree of apple & some apricot jam in a Pie Dish (lined with Paste if liked) then pour on it the mixture for an ordinary Arrowroot Pudding, with Eggs, & bake a nice [brown] 20 minutes In the summer whole Apricots may be used, if previously stewed.(Cricket 1872) Victoria Pudding 2 eggs, the same weight of flour, butter & loaf sugar, & [mix] the Eggs well & the Butter to a Cream. 2 tablespoonfuls of orange marmalade, 1 small (or less) teaspoonful of soda dissolved with a little tartaric acid put in a shape & steam 1 1/2 hours (Mary Hammer)
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