DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

Page 29

Beat the whites of f
To Make a Yorkshire Pudding
Beat four Eggs with four large spoonfuls of fine flower, and a little salt, for a quarter of an hour, put to them one quart and a half of milk mix them well together, then butter a dripping pan and get it under Beef, Mutton, or a loin of veal when roasting, and it is brown, cut it in Square pieces and turn it over when well browned on the under side, send it to table on a dish. You may mix a boiled pudding the same way.
To Make Lemon cream.
Take a pint of [spring?] water, the rinds of two Lemons pared very thin, and the juice of three, beat the whites of six Eggs very well, mix the whites with the water and lemon, put Sugar to your taste, then set it over the fire, and keep stirring it till it thickens but d'ont let it boil, strain it through a cloth, beat the yolks of six Eggs

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Beat the whites of f To Make a Yorkshire Pudding Beat four Eggs with four large spoonfuls of fine flower, and a little salt, for a quarter of an hour, put to them one quart and a half of milk mix them well together, then butter a dripping pan and get it under Beef, Mutton, or a loin of veal when roasting, and it is brown, cut it in Square pieces and turn it over when well browned on the under side, send it to table on a dish. You may mix a boiled pudding the same way. To Make Lemon cream. Take a pint of [spring?] water, the rinds of two Lemons pared very thin, and the juice of three, beat the whites of six Eggs very well, mix the whites with the water and lemon, put Sugar to your taste, then set it over the fire, and keep stirring it till it thickens but d'ont let it boil, strain it through a cloth, beat the yolks of six Eggs