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Margaret Dyson Holland cookbook, 1834
Page 13
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Sponge Pudding (23) Weigh three in the shell, the same weight of sugar pounded, of butter and flour, beat the butter to a froth, beat the eggs well whites and yolks, and mix them with the butter, then by degrees add the flour and sugar, beat them all together some time Butter small cups and half fill them, bake in a gently oven twenty minutes Miss Calthrop Minorca Pudding (24) A pound and a half of suet, a pound and a half of Stoned raisins, three large spoonfulls of flour, a nutmeg, half a gill of Brandy the yolks of nine eggs, and the whites of four sweeten it to your taste, butter your cloth, let it boil six hours.
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Sponge Pudding (23) Weigh three in the shell, the same weight of sugar pounded, of butter and flour, beat the butter to a froth, beat the eggs well whites and yolks, and mix them with the butter, then by degrees add the flour and sugar, beat them all together some time Butter small cups and half fill them, bake in a gently oven twenty minutes Miss Calthrop Minorca Pudding (24) A pound and a half of suet, a pound and a half of Stoned raisins, three large spoonfulls of flour, a nutmeg, half a gill of Brandy the yolks of nine eggs, and the whites of four sweeten it to your taste, butter your cloth, let it boil six hours.
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