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Susan Gilbert's late nineteenth century British cookery manuscript
Page 184
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Ames Pudding 1 lb of Suet 1/2 pint of Milk 1/4 lb of flour 4 Eggs 3/4 lb of Bread Crumbs 1 Wine glass of Brandy. 1 lb of Sultana Plums 1 lb of Currants Mixed peel peel 3/4 lb 3/4 lb peel 5 oz Loaf Sugar 1 Tea spoonful of Salt 1 Table Spoonful of Spice, any Ginger, Cloves & Nutmeg Boil it 6 hours, then 2 hours to heat it up My own receipt. Susan Gilbert. Made on New Years Day 1851. Xmas Day 1862. New Years Day. 1863. 1864. Xmas and New Years Day 1865. 1866. 1867. 1868. Xmas Xmas 1869. Xmas 1870. Xmas 1871. Xmas 1872. This is a capital receipt. 1873. Xmas 1874. Xmas 1875. Xmas 1876. 1877. 2 lbs Suet &c &c will make 3 of the largest shapes that I have. S. G. Boil it 5 hours first, 2 hours to heat it up 7 hours in all. S. Gilbert.
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Ames Pudding 1 lb of Suet 1/2 pint of Milk 1/4 lb of flour 4 Eggs 3/4 lb of Bread Crumbs 1 Wine glass of Brandy. 1 lb of Sultana Plums 1 lb of Currants Mixed peel peel 3/4 lb 3/4 lb peel 5 oz Loaf Sugar 1 Tea spoonful of Salt 1 Table Spoonful of Spice, any Ginger, Cloves & Nutmeg Boil it 6 hours, then 2 hours to heat it up My own receipt. Susan Gilbert. Made on New Years Day 1851. Xmas Day 1862. New Years Day. 1863. 1864. Xmas and New Years Day 1865. 1866. 1867. 1868. Xmas Xmas 1869. Xmas 1870. Xmas 1871. Xmas 1872. This is a capital receipt. 1873. Xmas 1874. Xmas 1875. Xmas 1876. 1877. 2 lbs Suet &c &c will make 3 of the largest shapes that I have. S. G. Boil it 5 hours first, 2 hours to heat it up 7 hours in all. S. Gilbert.
Szathmary Culinary Manuscripts and Cookbooks
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