Transcribe
Translate
Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 83
More information
digital collection
archival collection guide
transcription tips
83 A Rich pudding Line a Mould with Rusks steeped in milk - fill it up in the middle with [Matafia?] [illegible] Make a good Custard and pour it over the pudding let it stand for a couple of hours filling it with the Custard as it sinks down in the middle until the Mould is quite full Then boil it taking care the water does not get in - To be boiled the usual time of a Bread pudding - and ? the bottom of the Mould Mrs [Bunny?] Strachan Fish Pudding Take of any fresh Fish that has been boiled the proportion in [illegible] for your dish and pound it as for potting - add the third of the quantity of Crumbs of bread put pepper Salt and mace to your taste and work the whole well up in 3 Ounces of Clarified Butter and 2 Eggs well beaten put puff paste round your dish and bake it - Cold fish left the day before does perfectly well - Ham Toast Take a very small bit of butter [brown?] it in a pan take an Ounce and half of Cold boiled Ham fat and ham mince it very fine - 3 [fresh?] Eggs and mix it together in the pan with the butter Stirring it on the fire till it thickens - dish it on small squares of Toast and garnish with parsley
Saving...
prev
next
83 A Rich pudding Line a Mould with Rusks steeped in milk - fill it up in the middle with [Matafia?] [illegible] Make a good Custard and pour it over the pudding let it stand for a couple of hours filling it with the Custard as it sinks down in the middle until the Mould is quite full Then boil it taking care the water does not get in - To be boiled the usual time of a Bread pudding - and ? the bottom of the Mould Mrs [Bunny?] Strachan Fish Pudding Take of any fresh Fish that has been boiled the proportion in [illegible] for your dish and pound it as for potting - add the third of the quantity of Crumbs of bread put pepper Salt and mace to your taste and work the whole well up in 3 Ounces of Clarified Butter and 2 Eggs well beaten put puff paste round your dish and bake it - Cold fish left the day before does perfectly well - Ham Toast Take a very small bit of butter [brown?] it in a pan take an Ounce and half of Cold boiled Ham fat and ham mince it very fine - 3 [fresh?] Eggs and mix it together in the pan with the butter Stirring it on the fire till it thickens - dish it on small squares of Toast and garnish with parsley
Szathmary Culinary Manuscripts and Cookbooks
sidebar
