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Susan Gilbert's late nineteenth century British cookery manuscript
Page 155
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To Make Tapioca & Ground Rice Puddings Boil 1/4 lb of either in 1 1/2 pint of Milk with a piece of Lemon peel of you like keep stirring it all the time, till it boils, when nicely cold have ready 2 eggs well beaten, 2 oz of powdered sugar, and flavour with what you please, lemon or almond drops, or Ratifia if you like, add a few pieces of butter on the top of pudding before going to be baked, and grate a little Nutmeg over it. Mrs. Bentsills tried receipt Septer 21st / 53 Arrowroot Pudding 2 oz of Arrowroot, 1/2 pint of New Milk, 1 Egg, 4 drops essence of Lemon, 6 teaspoonsfull of powdered loaf sugar, mix the arrowroot in a little Milk, boil the Milk and put to it, beat it well, then add the Egg. Mrs. Bentsills recipt. Septer 21st 1853.
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To Make Tapioca & Ground Rice Puddings Boil 1/4 lb of either in 1 1/2 pint of Milk with a piece of Lemon peel of you like keep stirring it all the time, till it boils, when nicely cold have ready 2 eggs well beaten, 2 oz of powdered sugar, and flavour with what you please, lemon or almond drops, or Ratifia if you like, add a few pieces of butter on the top of pudding before going to be baked, and grate a little Nutmeg over it. Mrs. Bentsills tried receipt Septer 21st / 53 Arrowroot Pudding 2 oz of Arrowroot, 1/2 pint of New Milk, 1 Egg, 4 drops essence of Lemon, 6 teaspoonsfull of powdered loaf sugar, mix the arrowroot in a little Milk, boil the Milk and put to it, beat it well, then add the Egg. Mrs. Bentsills recipt. Septer 21st 1853.
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