DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Boiled Lemon Pudding  1/2 lb Bread Crumbs 1/2 chopped suet 1/2 sifted sugar 2 Lemons Peeled & juice 4 eggs leaving out 2 whites.  Boil in a mould an hour or two.
An excellent pudding  4 oz Butter beaten to a cream  4 eggs, 6 oz Flour 6 oz sifted sugar  Bake it in cups.  Serve with sauce.  When cold it eats like Queen cake.
Rice Cream  Mix cold:  1 pint milk 2 oz ground rice 2 oz Butter 2 oz sugar 4 drops Essence of Almonds.  Boil, stirring all the time 20 minutes pour into mould  Ibid
Liverpool School of Cookery  Puff Paste  1/4 lb best Flour. the yolk of an egg a little water a few drops Lemon juice.  Take 1/2 the yolk of an egg mix (dont-beat) it in a cup milk about a tablespoonful of water and a few drops of Lemon juice.  Make a hole in the centre of the flour, stir the water and egg & lemon juice in with a knife

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Boiled Lemon Pudding 1/2 lb Bread Crumbs 1/2 chopped suet 1/2 sifted sugar 2 Lemons Peeled & juice 4 eggs leaving out 2 whites. Boil in a mould an hour or two. An excellent pudding 4 oz Butter beaten to a cream 4 eggs, 6 oz Flour 6 oz sifted sugar Bake it in cups. Serve with sauce. When cold it eats like Queen cake. Rice Cream Mix cold: 1 pint milk 2 oz ground rice 2 oz Butter 2 oz sugar 4 drops Essence of Almonds. Boil, stirring all the time 20 minutes pour into mould Ibid Liverpool School of Cookery Puff Paste 1/4 lb best Flour. the yolk of an egg a little water a few drops Lemon juice. Take 1/2 the yolk of an egg mix (dont-beat) it in a cup milk about a tablespoonful of water and a few drops of Lemon juice. Make a hole in the centre of the flour, stir the water and egg & lemon juice in with a knife