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Abigail Wellington Townsend cookbook, circa 1840
Page 11
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To make Lemmon pudding grate 3 lemmon peals 1/2 a pound of Almonds blanch'd & pounded with rose water 1/2 a pound of butter 1 pound of loaf sugar 12 eggs leave out six whites mix all together and the juice of 2 large lemmons and bake it.
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To make Lemmon pudding grate 3 lemmon peals 1/2 a pound of Almonds blanch'd & pounded with rose water 1/2 a pound of butter 1 pound of loaf sugar 12 eggs leave out six whites mix all together and the juice of 2 large lemmons and bake it.
Szathmary Culinary Manuscripts and Cookbooks
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