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Mrs.Holroyd receipt book, 1830-1900
Page 29
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Rinse the moulds in cold water just before putting in your Blancmange. Rice Blancmange. To a quart of milk, add 1/4 lb of Ground Rice, 1/4 lb of fine pounded sugar, the rind of a lemon, 20 bitter almonds, chopped very fine. The whole to be kept stirred till a proper thickness, then poured into moulds. - Lemon Pudding. 1/2 Lb of grated bread, ditto Suet, do loaf Sugar, the peel & juice of one large lemon, 4 eggs, the whites of 2, boil it 1 hour & a quarter. Wine Sauce. Mrs. Bradshaw. -
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Rinse the moulds in cold water just before putting in your Blancmange. Rice Blancmange. To a quart of milk, add 1/4 lb of Ground Rice, 1/4 lb of fine pounded sugar, the rind of a lemon, 20 bitter almonds, chopped very fine. The whole to be kept stirred till a proper thickness, then poured into moulds. - Lemon Pudding. 1/2 Lb of grated bread, ditto Suet, do loaf Sugar, the peel & juice of one large lemon, 4 eggs, the whites of 2, boil it 1 hour & a quarter. Wine Sauce. Mrs. Bradshaw. -
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