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Harriet Dawbarne cookbook, January 1834
Page 21
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Bakewell Pudding 1/4 lb of Butter melted - The yolks of 4 Eggs and whites of 2 - sweeten to taste & beat it all up together. Line a dish with paste and put on a layer of preserve then pour your Eggs over it. It is excellent to eat cold & better when two days old - Uncle Dawson's Bread Pudding - Moisten Bread Crumbs with milk add sugar & Currants with a little nutmeg beat up Eggs & mix it - put it in a basin the consistency of Plum Cake & boil it. After mixing let it stand a little before putting in in the basin Cabinet Pudding Boil 1 Pint of milk with a piece of lemon peel in it. pour it on 2 oz of sponge Cakes, let it soak 1/2 an hour then add 3 Eggs 2 or 3 oz of Currants & a little sugar. Steam it one hour in a butter'd mould lined with stoned raisins.
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Bakewell Pudding 1/4 lb of Butter melted - The yolks of 4 Eggs and whites of 2 - sweeten to taste & beat it all up together. Line a dish with paste and put on a layer of preserve then pour your Eggs over it. It is excellent to eat cold & better when two days old - Uncle Dawson's Bread Pudding - Moisten Bread Crumbs with milk add sugar & Currants with a little nutmeg beat up Eggs & mix it - put it in a basin the consistency of Plum Cake & boil it. After mixing let it stand a little before putting in in the basin Cabinet Pudding Boil 1 Pint of milk with a piece of lemon peel in it. pour it on 2 oz of sponge Cakes, let it soak 1/2 an hour then add 3 Eggs 2 or 3 oz of Currants & a little sugar. Steam it one hour in a butter'd mould lined with stoned raisins.
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