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McQueen family cookbook item 3, Scotland, 1880s
Page 1
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Spanish Charlotte Put a layer crumbled stale cake in a buttered dish then apples (or any other fruit or preserves. Fill the dish the top layer being of cake. Pour custard over & bake. Lemon Pudding 6 oz suet. 1/2 lb bread crumbs. 1/2 lb sugar. Liquid of two large lemons. Pinch salt moisten with two eggs or 1 + teaspoonful baking powder + juice of 1 lemon. Fill a buttered mold + boil 4 hours. Compote of Rhubarb Cut 1 lb rhubarb into pieces Boil 6 oz sugar in 1 pint
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Spanish Charlotte Put a layer crumbled stale cake in a buttered dish then apples (or any other fruit or preserves. Fill the dish the top layer being of cake. Pour custard over & bake. Lemon Pudding 6 oz suet. 1/2 lb bread crumbs. 1/2 lb sugar. Liquid of two large lemons. Pinch salt moisten with two eggs or 1 + teaspoonful baking powder + juice of 1 lemon. Fill a buttered mold + boil 4 hours. Compote of Rhubarb Cut 1 lb rhubarb into pieces Boil 6 oz sugar in 1 pint
Szathmary Culinary Manuscripts and Cookbooks
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