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Mrs.Holroyd receipt book, 1830-1900
Page 86
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Cheese Pudding One breakfast-cup of grated cheese, one breakfast-cup of bread crumbs. Season with dry mustard, cayenne, & salt. Boil this in milk, then add the yolk of one egg. Beat the white to a froth, and add, Bake for 20 minutes - Cocoanut Ice Pour half a pint of cold water on to a pound of loaf sugar, boil till dissolved - add 1/4 lb dessicated cocoanut & boil 15 or 20 minutes stirring all the time, let it stand to cool then pour on to thick tissue paper, and shape into a bar - Rissoles Four ounces cook meat, two ounces bread crumbs or mashed potato, a little flour, chopped parsley milk, salt & pepper - mince the meat finely mix all well together. form into small balls - brush over with milk, toss into flour, & fry a light brown.
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Cheese Pudding One breakfast-cup of grated cheese, one breakfast-cup of bread crumbs. Season with dry mustard, cayenne, & salt. Boil this in milk, then add the yolk of one egg. Beat the white to a froth, and add, Bake for 20 minutes - Cocoanut Ice Pour half a pint of cold water on to a pound of loaf sugar, boil till dissolved - add 1/4 lb dessicated cocoanut & boil 15 or 20 minutes stirring all the time, let it stand to cool then pour on to thick tissue paper, and shape into a bar - Rissoles Four ounces cook meat, two ounces bread crumbs or mashed potato, a little flour, chopped parsley milk, salt & pepper - mince the meat finely mix all well together. form into small balls - brush over with milk, toss into flour, & fry a light brown.
Szathmary Culinary Manuscripts and Cookbooks
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