Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 52
More information
digital collection
archival collection guide
transcription tips
Hunting Pudding Take 1 lb of suet 1 1/2 lbs of raisins 1/2 lb of currants 6 eggs well beaten 1/2 a nutmeg 2 Table spoonsful of Brandy 2 or 3 spoonsfuls of powdered sugar 2 cups ful of white bread grated fine and as much cream as you please. To be made stiff. Mrs. G Cracknells. Take 1 lb of Flour 1 lb of Butter 6 eggs leaving out 3 whites 3/4 lb powdered loaf sugar a glass of water a little lemon peel chopped very fine and dried orange flowers, work it well together, then cut it into pieces what size you please, to bake and glaze them in sugar. Mrs. G
Saving...
prev
next
Hunting Pudding Take 1 lb of suet 1 1/2 lbs of raisins 1/2 lb of currants 6 eggs well beaten 1/2 a nutmeg 2 Table spoonsful of Brandy 2 or 3 spoonsfuls of powdered sugar 2 cups ful of white bread grated fine and as much cream as you please. To be made stiff. Mrs. G Cracknells. Take 1 lb of Flour 1 lb of Butter 6 eggs leaving out 3 whites 3/4 lb powdered loaf sugar a glass of water a little lemon peel chopped very fine and dried orange flowers, work it well together, then cut it into pieces what size you please, to bake and glaze them in sugar. Mrs. G
Szathmary Culinary Manuscripts and Cookbooks
sidebar
