DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Dr. J. C. Smith family household and medical book, 1847

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Dr. J. C. Smith family household and medical book, 1847

Page 9

9. Ursula Pudding [Hadspen-?] 3 large Apples stewed, 3 table spoonsfull of Apricot Jam, 1/2 pint of Milk with 1 oz: of Arrowroot boiled in it, 1/2 pint of Cream, A little sugar 4 yolks & 2 whites of Eggs, Bake 1/2 an hour add an icing of Egg at the top.
Lemon Water. Do: The thin peel of 2 lemons with 2 oz: of fine sugar to 1 1/2 pint of boiling water. Let it stand till cold & then strain it into a Decanter.
Soda Cake. Do: 1 lb of flour, 1/2 lb of loaf sugar, 6 oz. of butter, 1/2 lb of currants, 1/2 teaspoonfuls of Carbonate of Soda, 1/2 pint Milk. Mix well & bake.
Glaze: Do: Make a good stock with whatever remnant of Meat, fowl, or game you have in the house. When they have been stewed about 12 hours strain it through a sieve, let it stand to get cold, take off all the fat from it & put it into a stew pan over a brisk fire or hot plate let it reduce until it becomes quite thick, stir it constantly with a wooden spoon, then put it into a jar to keep for use. When wanted set the jar in a basin of hot water to melt. Take a paste brush & lay gently over such articles as require glazing. Glaze may be made from liquor in which beef has been boiled in by reducing it over a brisk fire.

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9. Ursula Pudding [Hadspen-?] 3 large Apples stewed, 3 table spoonsfull of Apricot Jam, 1/2 pint of Milk with 1 oz: of Arrowroot boiled in it, 1/2 pint of Cream, A little sugar 4 yolks & 2 whites of Eggs, Bake 1/2 an hour add an icing of Egg at the top. Lemon Water. Do: The thin peel of 2 lemons with 2 oz: of fine sugar to 1 1/2 pint of boiling water. Let it stand till cold & then strain it into a Decanter. Soda Cake. Do: 1 lb of flour, 1/2 lb of loaf sugar, 6 oz. of butter, 1/2 lb of currants, 1/2 teaspoonfuls of Carbonate of Soda, 1/2 pint Milk. Mix well & bake. Glaze: Do: Make a good stock with whatever remnant of Meat, fowl, or game you have in the house. When they have been stewed about 12 hours strain it through a sieve, let it stand to get cold, take off all the fat from it & put it into a stew pan over a brisk fire or hot plate let it reduce until it becomes quite thick, stir it constantly with a wooden spoon, then put it into a jar to keep for use. When wanted set the jar in a basin of hot water to melt. Take a paste brush & lay gently over such articles as require glazing. Glaze may be made from liquor in which beef has been boiled in by reducing it over a brisk fire.