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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 82
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82 Recipe to [fire?] a Pipe of Port Wine by the [late?] Po[illegible] [Bunce?] drain off one Gallon of the wine mix the Eggs with it and put it in again mixing it well A pancake Take 4 Eggs separate the yolks and whites - Cast the yolks with Sugar allowing a large Tea Spoonful for each Egg - and the same of flour. Cast them till they are very light. whip up the whites to a froth - mix all together - season with Marmalade &c add nearly half a Mutchkin of Cream pour all into the pan and fire it slowly roll it neatly up and dish it - A Pudding and Dumpling Half a pound of Suet half a pound of flour, half a pound of Currants half a mutchkin of Milk - season with cinnamon - a little Marmalade and Sugar with a dram - it will require 3 hours to boil it the Suet is the better to be very small minced you may add a few raisins and serve it with Candle Sauce -
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82 Recipe to [fire?] a Pipe of Port Wine by the [late?] Po[illegible] [Bunce?] drain off one Gallon of the wine mix the Eggs with it and put it in again mixing it well A pancake Take 4 Eggs separate the yolks and whites - Cast the yolks with Sugar allowing a large Tea Spoonful for each Egg - and the same of flour. Cast them till they are very light. whip up the whites to a froth - mix all together - season with Marmalade &c add nearly half a Mutchkin of Cream pour all into the pan and fire it slowly roll it neatly up and dish it - A Pudding and Dumpling Half a pound of Suet half a pound of flour, half a pound of Currants half a mutchkin of Milk - season with cinnamon - a little Marmalade and Sugar with a dram - it will require 3 hours to boil it the Suet is the better to be very small minced you may add a few raisins and serve it with Candle Sauce -
Szathmary Culinary Manuscripts and Cookbooks
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