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Miss Collins recipe collection manuscript, 19th century?
Page 44
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German pudding Cut [illegible] plums in halves, take out the stones, and put a blanched almond into each half with pounded cinnamon & sugar. Put a puff paste in a shallow dish or plate, and place the half plums (peel upwards) as close as you can upon it, dust sugar & cinnamon over it, & bake it. [illegible] [illegible] [illegible] Take one quart of [rasberries?], and three quarts of black-heart cherries. [illegible] the juice and stain it off. Add an equal quantity of brandy, & to each quart of liquor put half a pound of [illegible] sugar. Crack the cherry stones, & put them over the fire in a [illegible] with a little water, [illegible] [illegible] [illegible] containing half
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German pudding Cut [illegible] plums in halves, take out the stones, and put a blanched almond into each half with pounded cinnamon & sugar. Put a puff paste in a shallow dish or plate, and place the half plums (peel upwards) as close as you can upon it, dust sugar & cinnamon over it, & bake it. [illegible] [illegible] [illegible] Take one quart of [rasberries?], and three quarts of black-heart cherries. [illegible] the juice and stain it off. Add an equal quantity of brandy, & to each quart of liquor put half a pound of [illegible] sugar. Crack the cherry stones, & put them over the fire in a [illegible] with a little water, [illegible] [illegible] [illegible] containing half
Szathmary Culinary Manuscripts and Cookbooks
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