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Bethune Family recipe book, October 22, 1826
Page 44
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fresh instead of adding real yeast put in a quart bottle of the old Stock a Gill of yeast to a quart of Water is the proportion for summer in the winter it requires rather more Yeast it must be worked into very stiff paste when you set the dough and it requires to be kept very warm while rising it must be set the night before 19 A Hunters Pudding One pound of flour one lb of Sack one large Nutmeg a little pounded Mace mix all together then add on lb of Raisins one lb Currants eight yolks of eggs half the whites with better than half a pint of Milk heat all together and add a Glass of brandy boil it 4 hours
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fresh instead of adding real yeast put in a quart bottle of the old Stock a Gill of yeast to a quart of Water is the proportion for summer in the winter it requires rather more Yeast it must be worked into very stiff paste when you set the dough and it requires to be kept very warm while rising it must be set the night before 19 A Hunters Pudding One pound of flour one lb of Sack one large Nutmeg a little pounded Mace mix all together then add on lb of Raisins one lb Currants eight yolks of eggs half the whites with better than half a pint of Milk heat all together and add a Glass of brandy boil it 4 hours
Szathmary Culinary Manuscripts and Cookbooks
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