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Harriet Dawbarne cookbook, January 1834
Page 17
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Fig Pudding 3/4 grated bread, 6 oz Suet, 1/2 lb of best Figs 6 oz moist sugar, a tea-cup full of milk, and a little nutmeg. The figs and suet must be chopped very fine. Mix the bread & Suet first, then the figs sugar and nutmeg, one Egg well beaten & lastly add the milk. Boil in a mould four or five hours, to be eaten with sweetened sauce. Miss Hurry Mattock Pudding Take the crumbs of a penny loaf grated very fine, pour over it a pint of boiling milk, and add 1/4 of a lb of butter. Stir until the butter is melted, let it stand until nearly cold, then add 4 Eggs well beaten, Sugar and nutmeg to your taste. Line your dish with a puff paste Bake an hour in a moderate oven. Feb 22 1865 - Mrs. Reynoldson for Mrs. S Smith
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Fig Pudding 3/4 grated bread, 6 oz Suet, 1/2 lb of best Figs 6 oz moist sugar, a tea-cup full of milk, and a little nutmeg. The figs and suet must be chopped very fine. Mix the bread & Suet first, then the figs sugar and nutmeg, one Egg well beaten & lastly add the milk. Boil in a mould four or five hours, to be eaten with sweetened sauce. Miss Hurry Mattock Pudding Take the crumbs of a penny loaf grated very fine, pour over it a pint of boiling milk, and add 1/4 of a lb of butter. Stir until the butter is melted, let it stand until nearly cold, then add 4 Eggs well beaten, Sugar and nutmeg to your taste. Line your dish with a puff paste Bake an hour in a moderate oven. Feb 22 1865 - Mrs. Reynoldson for Mrs. S Smith
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