DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 288

and a Cloth - and steam it an hour - Not Less. take it up two or three Minutes before wanted - and turn the Mould down on the dish - but do not attempt moving it as the pudding may break - but it a Cloth we with cold water is put round the Mould till turn'd out it cannot fail - Serve with brandy - or sweet Sauce
Baked arrowroot pudding Souflet - Ms Col Jones -
One teaspoonful of arrowroot. half a pint of Milk - The peel of a Lemon grated the yolks of four Eggs new laid - and a little loaf Sugar - To be mix'd together first the whites of the Eggs to be beaten to a froth and added to it when ready to be put into the oven and baked for twenty Minutes. To be sent up to table as soon - as it is baked - and taken out of the oven -  NB - The arrowroot to be mix'd in a small quantity of the Milk cold - The rest boil'd & poured on it -

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and a Cloth - and steam it an hour - Not Less. take it up two or three Minutes before wanted - and turn the Mould down on the dish - but do not attempt moving it as the pudding may break - but it a Cloth we with cold water is put round the Mould till turn'd out it cannot fail - Serve with brandy - or sweet Sauce Baked arrowroot pudding Souflet - Ms Col Jones - One teaspoonful of arrowroot. half a pint of Milk - The peel of a Lemon grated the yolks of four Eggs new laid - and a little loaf Sugar - To be mix'd together first the whites of the Eggs to be beaten to a froth and added to it when ready to be put into the oven and baked for twenty Minutes. To be sent up to table as soon - as it is baked - and taken out of the oven - NB - The arrowroot to be mix'd in a small quantity of the Milk cold - The rest boil'd & poured on it -