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Harriet Dawbarne cookbook, January 1834
Page 12
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A Jelly Pudding To the yolks of twelve eggs well beaten add a half pound of loaf sugar, a quarter of a pound of melted butter nearly cold & a glass of brandy, a rich paste round the dish & bake it twenty minutes. St George's Channel Dec 1 1849 A. B. Hull Yorkshire Cakes or Muffins 1/4 lb of lard in a pint of warm milk; one egg beaten up with a tablespoonful of yeast; one pound & a half of flour, set it to rise, let it stand an hour then add two ounces of sugar, work it up stiff enough to roll out, let it stand another hour before putting it on the tins where they are to remain until they rise. Mrs Robert Dawbarne's Cook Oct 1861
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A Jelly Pudding To the yolks of twelve eggs well beaten add a half pound of loaf sugar, a quarter of a pound of melted butter nearly cold & a glass of brandy, a rich paste round the dish & bake it twenty minutes. St George's Channel Dec 1 1849 A. B. Hull Yorkshire Cakes or Muffins 1/4 lb of lard in a pint of warm milk; one egg beaten up with a tablespoonful of yeast; one pound & a half of flour, set it to rise, let it stand an hour then add two ounces of sugar, work it up stiff enough to roll out, let it stand another hour before putting it on the tins where they are to remain until they rise. Mrs Robert Dawbarne's Cook Oct 1861
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