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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 43
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and a little Salt half a pint of Brandy and half a pint white Wine. When you make your Pyes put 2 or 3 Small green apples and five to a dozen you must put what candid Orange or Lemon peel you like. White Hogs Puddings (Chs Seoboll?) Take an equal quantity of fat and lean Pork cut it very fine add a small quantity of grated bread and Some Thyme cut fine Season it pretty high with peper and Salt and a little Spice mix the whole together with two Eggs well beaten and put them into the Skins. Black Puddings (Chs Seobell) Take a pound of Rice and boil till it will no longer Swell add to it a considerable quantity of the Pig's fat cut fine but not so fine as for the White Puddings) Mix up these with the Pig's blood Season it with a little peper and Salt and a much larger quantity of Allspice and put them into the Smaller Skins as the large Skins must be used for the White Ones. The Skins [illegible] lay in salt water twelve hours
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and a little Salt half a pint of Brandy and half a pint white Wine. When you make your Pyes put 2 or 3 Small green apples and five to a dozen you must put what candid Orange or Lemon peel you like. White Hogs Puddings (Chs Seoboll?) Take an equal quantity of fat and lean Pork cut it very fine add a small quantity of grated bread and Some Thyme cut fine Season it pretty high with peper and Salt and a little Spice mix the whole together with two Eggs well beaten and put them into the Skins. Black Puddings (Chs Seobell) Take a pound of Rice and boil till it will no longer Swell add to it a considerable quantity of the Pig's fat cut fine but not so fine as for the White Puddings) Mix up these with the Pig's blood Season it with a little peper and Salt and a much larger quantity of Allspice and put them into the Smaller Skins as the large Skins must be used for the White Ones. The Skins [illegible] lay in salt water twelve hours
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