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Jenny Patterson cookbook, May 24, 1880
Page 75
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[Sunderland?] Pudding, Six eggs. Three spoonfuls of flour. 1 pt. milk. 1 pinch of salt. Beat the eggs well and mix with the flour, then add the milk. Lastly whip the whites to a stiff froth work them in. Bake immediately. To be eaten with liquid sauce. Sweetbread Pie Season the sweetbreads with pepper and salt dust some flour over them, and add enough water to stew them with a nice gravy. When done, butter a pie dish line it with paste, put in the sweetbreads and some of the gravy, cover the pie with a lid of [paste?], leaving an opening in the center. Bake it in a tolerable hot oven when the crust is brown serve the pie with the remainder of the gravy in a sauce tureen.
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[Sunderland?] Pudding, Six eggs. Three spoonfuls of flour. 1 pt. milk. 1 pinch of salt. Beat the eggs well and mix with the flour, then add the milk. Lastly whip the whites to a stiff froth work them in. Bake immediately. To be eaten with liquid sauce. Sweetbread Pie Season the sweetbreads with pepper and salt dust some flour over them, and add enough water to stew them with a nice gravy. When done, butter a pie dish line it with paste, put in the sweetbreads and some of the gravy, cover the pie with a lid of [paste?], leaving an opening in the center. Bake it in a tolerable hot oven when the crust is brown serve the pie with the remainder of the gravy in a sauce tureen.
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