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Margaret Dyson Holland cookbook, 1834
Page 23
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An Orange Pudding (46) Take two large table spoonsful of orange paste, the yolks of four eggs, and one of the whites, a tea cup full of milk and cream mixed with the addition of a lump of butter oiled, about the size of an egg. The rind and juice of a lemon, a few sponge biscuits or bread crumbs. Brandy and Sugar to your taste. You must beat these ingredients for some time. N.B. this is a great improvement to rub it through a sieve. A Julain Pudding (47) Take a pint of new milk, a little Salt, two spoonsful of flour, five eggs, mix them well together, an hour will boil it turning it well in at the first or it will separate. College Puddings. (48) Take half a pound of bread crumbs, the same of sugar, currants, and Sack, two eggs, one lemon peel and nutmeg. A glass of Sack or wine, this quantity will make eight puddings.
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An Orange Pudding (46) Take two large table spoonsful of orange paste, the yolks of four eggs, and one of the whites, a tea cup full of milk and cream mixed with the addition of a lump of butter oiled, about the size of an egg. The rind and juice of a lemon, a few sponge biscuits or bread crumbs. Brandy and Sugar to your taste. You must beat these ingredients for some time. N.B. this is a great improvement to rub it through a sieve. A Julain Pudding (47) Take a pint of new milk, a little Salt, two spoonsful of flour, five eggs, mix them well together, an hour will boil it turning it well in at the first or it will separate. College Puddings. (48) Take half a pound of bread crumbs, the same of sugar, currants, and Sack, two eggs, one lemon peel and nutmeg. A glass of Sack or wine, this quantity will make eight puddings.
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