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English cookbook, 1820
Page 233a
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Mr. Parkers Pudding Miss Porter One Egg beat up with a little Salt, a tea cup full of Cream - ditto of Skim'd Milk - ditto of Oil'd butter; and as much flour as will make it a great deal thicker than a batter Pudding (Mrs John Sanderlands Cook puts a half pint Bason full of flour and theirs is the best I ever eat). boil it in a Mold or Bason an hour and half, and serve it with Sweet meats. A very good Apple Pudding Mrs John Sanderland An equal quantity of grater'd apples and gratered Bread, one Egg beat - a little Nutmeg half a Tea Cup full of oil'd Butter - sweeten it to your taste line the dish with paste. Mrs Gackenthorpes Mince Pies Miss Porter. 4 Oz of almonds 1 Lb of apples half Lb of Suet half Lb of Currants half Lb Raisins stoned and chopped a little Salt Cinnamon and Sugar to your taste - a little Citron or Orange and a little Lemon Juice and Brandy. -
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Mr. Parkers Pudding Miss Porter One Egg beat up with a little Salt, a tea cup full of Cream - ditto of Skim'd Milk - ditto of Oil'd butter; and as much flour as will make it a great deal thicker than a batter Pudding (Mrs John Sanderlands Cook puts a half pint Bason full of flour and theirs is the best I ever eat). boil it in a Mold or Bason an hour and half, and serve it with Sweet meats. A very good Apple Pudding Mrs John Sanderland An equal quantity of grater'd apples and gratered Bread, one Egg beat - a little Nutmeg half a Tea Cup full of oil'd Butter - sweeten it to your taste line the dish with paste. Mrs Gackenthorpes Mince Pies Miss Porter. 4 Oz of almonds 1 Lb of apples half Lb of Suet half Lb of Currants half Lb Raisins stoned and chopped a little Salt Cinnamon and Sugar to your taste - a little Citron or Orange and a little Lemon Juice and Brandy. -
Szathmary Culinary Manuscripts and Cookbooks
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