Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 171
More information
digital collection
archival collection guide
transcription tips
Cabinet Pudding 6 penny sponge cakes, a few Rattified, 4 Eggs, 1 pint of new milk, a little lemon peel, nutmeg and candid peel, a few sweet almonds cut very fine, butter the shape well, then put round it, some raisins stoned, and close them up again, boil it 1 hour, serve it up with sweet Sauce, lay a layer of each cake, and Rattifies in the shape, and sweeten the custard to your taste. Mrs Welstns tried receipt. November 24th. /57 Beaeles. Lemon Pudding 6 oz of Bread - crumbs, 1/4 lb of beef suet cut very fine, the peel and juice of 1 lemon, 2 Eggs, sweeten it to your taste, little nutmeg boil it 1 hour, and serve it up with sweet sauce Mrs. Websters tried receipt Nover. 24th. 1857 Beaeles.
Saving...
prev
next
Cabinet Pudding 6 penny sponge cakes, a few Rattified, 4 Eggs, 1 pint of new milk, a little lemon peel, nutmeg and candid peel, a few sweet almonds cut very fine, butter the shape well, then put round it, some raisins stoned, and close them up again, boil it 1 hour, serve it up with sweet Sauce, lay a layer of each cake, and Rattifies in the shape, and sweeten the custard to your taste. Mrs Welstns tried receipt. November 24th. /57 Beaeles. Lemon Pudding 6 oz of Bread - crumbs, 1/4 lb of beef suet cut very fine, the peel and juice of 1 lemon, 2 Eggs, sweeten it to your taste, little nutmeg boil it 1 hour, and serve it up with sweet sauce Mrs. Websters tried receipt Nover. 24th. 1857 Beaeles.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
