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Susan Gilbert's late nineteenth century British cookery manuscript
Page 190
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Potato Pudding Take 1 lb of Mashed Potatoes 1/4 lb of Currants, 1/4 lb of Sugar and Butter 4 Eggs to be well mixed together, bake them in patty pans, line them with crust first and then puff-paste cover on them. Miss Edward's receipt. Ginger Beer 2 oz Bruised Ginger, 2 lbs Loaf Sugar, 2 oz Cream of Tartar, 1 Lemon, into which pour 2 gallons of boiling water, when cold enough add a tea-spoonful of yeast, spread on a piece of toast, when quite cold bottle it, in a day or two it is fit for use. Miss Edward's receipt. Bullace Cheese Take your Bullaces when quite ripe, to every quart of Bullaces, put 1/4 lb of loaf sugar powdered fine. Bake them in a moderate oven till they are soft, then rub them through a hair sieve, to every lb of pulp add 1/2 lb loaf sugar, beat fine, then boil it 1 1/2 hour
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Potato Pudding Take 1 lb of Mashed Potatoes 1/4 lb of Currants, 1/4 lb of Sugar and Butter 4 Eggs to be well mixed together, bake them in patty pans, line them with crust first and then puff-paste cover on them. Miss Edward's receipt. Ginger Beer 2 oz Bruised Ginger, 2 lbs Loaf Sugar, 2 oz Cream of Tartar, 1 Lemon, into which pour 2 gallons of boiling water, when cold enough add a tea-spoonful of yeast, spread on a piece of toast, when quite cold bottle it, in a day or two it is fit for use. Miss Edward's receipt. Bullace Cheese Take your Bullaces when quite ripe, to every quart of Bullaces, put 1/4 lb of loaf sugar powdered fine. Bake them in a moderate oven till they are soft, then rub them through a hair sieve, to every lb of pulp add 1/2 lb loaf sugar, beat fine, then boil it 1 1/2 hour
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