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Susan Gilbert's late nineteenth century British cookery manuscript
Page 93
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Baked Bread Pudding. Take a penny loaf cut it in thin slices, boil 1 quart of Cream or New Milk, and pour it on your bread, and beat it very fine, putt 5 eggs to it, 1 nutmeg grated, 1/4 lb of sugar, 1/2 lb of Butter Mix all these well together, butter your dish and bake it 1 hour. Plumb Pudding 2 oz of Flour, 4 oz of suet, 4 oz of Currants, 4 oz of Plums, 3 eggs and candid lemon peel Beef Tea 1 lb of [gravy?] beef to 1 pint of water boiling, stand it by the fire 24 hours. Cherry Brandy 3 lbs of Cheries, to 1 gallon of best Brandy, 1 lb of loaf sugar, add cloves if you like.
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Baked Bread Pudding. Take a penny loaf cut it in thin slices, boil 1 quart of Cream or New Milk, and pour it on your bread, and beat it very fine, putt 5 eggs to it, 1 nutmeg grated, 1/4 lb of sugar, 1/2 lb of Butter Mix all these well together, butter your dish and bake it 1 hour. Plumb Pudding 2 oz of Flour, 4 oz of suet, 4 oz of Currants, 4 oz of Plums, 3 eggs and candid lemon peel Beef Tea 1 lb of [gravy?] beef to 1 pint of water boiling, stand it by the fire 24 hours. Cherry Brandy 3 lbs of Cheries, to 1 gallon of best Brandy, 1 lb of loaf sugar, add cloves if you like.
Szathmary Culinary Manuscripts and Cookbooks
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