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New England manuscript cookbook, 1880-1910
Page 27
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rind of the lemon pour into a buttered dish. Beat 2 whites with remaining sugar add the juice of lemon, pour over pudding and brown Black Cap Butter a basin and line with raisins or prunes and pour into the center a tea cup dry rice. Tie a cloth over the basin and plunge in boiling water. Boil one hour. To be eaten with cream or sauce.
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rind of the lemon pour into a buttered dish. Beat 2 whites with remaining sugar add the juice of lemon, pour over pudding and brown Black Cap Butter a basin and line with raisins or prunes and pour into the center a tea cup dry rice. Tie a cloth over the basin and plunge in boiling water. Boil one hour. To be eaten with cream or sauce.
Szathmary Culinary Manuscripts and Cookbooks
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