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McQueen family cookbook item 4, Scotland, 1870s
Page 82
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Savoury Pudding Fill pint basin with pieces bread pour as much milk as it will absorb. Cover & soak Beat with a fork & add 1/2 lb suet 4 large onions boiled & chopped teaspoonful each of sage marjoram & thyme powdered plenty pepper & salt. two or three eggs. It should be a thick batter. Pour into a greased tin 3/4 inch thick & bake till browned about an hour & half Spice Bake 2 lb flour 1 lb sugar 3/4 lb butter 1/2 oz ground ginger 1/2 oz cloves 1 oz cinnamon 1 grated nutmeg a teaspoonful
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Savoury Pudding Fill pint basin with pieces bread pour as much milk as it will absorb. Cover & soak Beat with a fork & add 1/2 lb suet 4 large onions boiled & chopped teaspoonful each of sage marjoram & thyme powdered plenty pepper & salt. two or three eggs. It should be a thick batter. Pour into a greased tin 3/4 inch thick & bake till browned about an hour & half Spice Bake 2 lb flour 1 lb sugar 3/4 lb butter 1/2 oz ground ginger 1/2 oz cloves 1 oz cinnamon 1 grated nutmeg a teaspoonful
Szathmary Culinary Manuscripts and Cookbooks
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