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Susan Gilbert's late nineteenth century British cookery manuscript
Page 51
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Rice Pudding Put 1/2 lb of Rice into a saucepan with a quart of new milk, and a stick of cinnamon stir it often to prevent its sticking to the pan When it is boiled to a proper thickness pour it into a pan, stir in a 1/4 lb of fresh butter and sweeten it to your taste, grate in half a nutmeg, add 3 or 4 spoonsful of rose water and stir them all together, when it is cold beat all up with 8 eggs, leaving out 4 whites then butter the dish, pour it in and bake it with a puff paste all over the dish. Mrs. G Arrow Root Pudding Mix a dessert spoonful of Arrow Root with a little new milk, then boil rather more than a 1/4 pint of milk, and pour on the new milk and flour, stirring it well, beat 1 egg well with the above, sweeten it, and tie it up in a large cup Boil it a 1/4 of an hour in water which was boiling then put in. Mrs. Garnham
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Rice Pudding Put 1/2 lb of Rice into a saucepan with a quart of new milk, and a stick of cinnamon stir it often to prevent its sticking to the pan When it is boiled to a proper thickness pour it into a pan, stir in a 1/4 lb of fresh butter and sweeten it to your taste, grate in half a nutmeg, add 3 or 4 spoonsful of rose water and stir them all together, when it is cold beat all up with 8 eggs, leaving out 4 whites then butter the dish, pour it in and bake it with a puff paste all over the dish. Mrs. G Arrow Root Pudding Mix a dessert spoonful of Arrow Root with a little new milk, then boil rather more than a 1/4 pint of milk, and pour on the new milk and flour, stirring it well, beat 1 egg well with the above, sweeten it, and tie it up in a large cup Boil it a 1/4 of an hour in water which was boiling then put in. Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
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