Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 177
More information
digital collection
archival collection guide
transcription tips
Lemon Pudding. Beat 4 Eggs with a dessert spoonful of Flour add 6 ounces of Sugar. The juice and peel of 1 lemon grated, 3 ounces Butter warmed, and a Teacup of Cream. or Milk, Bake it with a paste in a Jar, and serve it hot. Imperial Cream. Take 1 large lemon and grate the peel, put the Juice to it with 2 spoonsful of Brandy, sweeten, 1 pint of Cream with 6 ounces of loaf sugar, let it boil, and when almost cold, pour to to the lemon, holding it high, Should be made 6 hours before wanted. Lay 1/4 lb Macaroonies at the bottom of a Dish moistened with wine. To Pickle a Round of Beef. Rub it with salt. The next day pour the liquid away, then put 1/2 lb Sugar. 1/2 stone of salt 1/2 oz Pepper, 1/2 oz alspice, 1/2 oz Salt Petre pounded, mix altogether, rub the Beef with
Saving...
prev
next
Lemon Pudding. Beat 4 Eggs with a dessert spoonful of Flour add 6 ounces of Sugar. The juice and peel of 1 lemon grated, 3 ounces Butter warmed, and a Teacup of Cream. or Milk, Bake it with a paste in a Jar, and serve it hot. Imperial Cream. Take 1 large lemon and grate the peel, put the Juice to it with 2 spoonsful of Brandy, sweeten, 1 pint of Cream with 6 ounces of loaf sugar, let it boil, and when almost cold, pour to to the lemon, holding it high, Should be made 6 hours before wanted. Lay 1/4 lb Macaroonies at the bottom of a Dish moistened with wine. To Pickle a Round of Beef. Rub it with salt. The next day pour the liquid away, then put 1/2 lb Sugar. 1/2 stone of salt 1/2 oz Pepper, 1/2 oz alspice, 1/2 oz Salt Petre pounded, mix altogether, rub the Beef with
Szathmary Culinary Manuscripts and Cookbooks
sidebar
