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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 100
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100 Alderman's Pudding Mrs Lyon Camila 1837 Line a Dish with puff paste then put raspberry & strawberry jam or any other such preserve half one Inch depth on the Dish - Beat up the yolks of 8 Eggs and the whites of 2 of them - Half a pound of sugar and then same of Melted Butter clarified - beat all well together - then add either a few drops of almond flavor or a few pounded almonds - pour it on on the pudding and bake it[in a cool oven for an hour or less may be sufficient. [illegible] Cheese from Mrs [illegible] 1800 Make the milk no warmer than it comes from the Cow and give it little Rennet no more than what you think will thicken it - Let it stand 15 minutes break it and press the Whey [gently?] from it but not too hard. Salt it to your taste then tye it up in a Cloth the same as you do a plumb pudding - hang it up for 3 or 4 hours - then change the cloth often till it is dry then hang it in an [airy?] place till you think it is dry then put it in a damp place to mould - the Milk should be fresh from the Cow - and the Cream of the last milking added to it -
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100 Alderman's Pudding Mrs Lyon Camila 1837 Line a Dish with puff paste then put raspberry & strawberry jam or any other such preserve half one Inch depth on the Dish - Beat up the yolks of 8 Eggs and the whites of 2 of them - Half a pound of sugar and then same of Melted Butter clarified - beat all well together - then add either a few drops of almond flavor or a few pounded almonds - pour it on on the pudding and bake it[in a cool oven for an hour or less may be sufficient. [illegible] Cheese from Mrs [illegible] 1800 Make the milk no warmer than it comes from the Cow and give it little Rennet no more than what you think will thicken it - Let it stand 15 minutes break it and press the Whey [gently?] from it but not too hard. Salt it to your taste then tye it up in a Cloth the same as you do a plumb pudding - hang it up for 3 or 4 hours - then change the cloth often till it is dry then hang it in an [airy?] place till you think it is dry then put it in a damp place to mould - the Milk should be fresh from the Cow - and the Cream of the last milking added to it -
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