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English cookbook, 1799
Page 116
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To Make Fondues Take 1/2 a pint of cream set it over the fire and stir in one tablespoonful of flour & grated cheese untill it is quite thick let it stand to be nearly cold then mix it with three Eggs Bake it half an hour. 2 pd of fine flour, 3 oz of Butter, the whites of an egg, half a spoonful of yeast melt the Butter in warm milk & make it into a paste, bake them in a moderate oven. Plum Pudding - Langley Take one pound of Beef suet shred very fine four spoonfuls of flour or 1/2 a pound, four Do of sugar or 1/2 a pd a little salt - 1/2 a pd Jar Raisins stone & shred a little and a whole nutmeg The above ingredients are to be will mixed together, then add the yolks of four Eggs and the whites of two, and also a glass of Brandy It must boil 3 hours in a cloth floured and buttered. Egg Cheesecakes Boil 4 Eggs very hard rub the yolks to a paste & shred the whites very fine mix them with a quarter of a pd of Butter, melted a quarter of a pd of sugar a quarter of a pd of currants a little lemon peel or any seasoning you like and a glass of Brandy. NB half the quantity of Batter will make very good cheesecakes
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To Make Fondues Take 1/2 a pint of cream set it over the fire and stir in one tablespoonful of flour & grated cheese untill it is quite thick let it stand to be nearly cold then mix it with three Eggs Bake it half an hour. 2 pd of fine flour, 3 oz of Butter, the whites of an egg, half a spoonful of yeast melt the Butter in warm milk & make it into a paste, bake them in a moderate oven. Plum Pudding - Langley Take one pound of Beef suet shred very fine four spoonfuls of flour or 1/2 a pound, four Do of sugar or 1/2 a pd a little salt - 1/2 a pd Jar Raisins stone & shred a little and a whole nutmeg The above ingredients are to be will mixed together, then add the yolks of four Eggs and the whites of two, and also a glass of Brandy It must boil 3 hours in a cloth floured and buttered. Egg Cheesecakes Boil 4 Eggs very hard rub the yolks to a paste & shred the whites very fine mix them with a quarter of a pd of Butter, melted a quarter of a pd of sugar a quarter of a pd of currants a little lemon peel or any seasoning you like and a glass of Brandy. NB half the quantity of Batter will make very good cheesecakes
Szathmary Culinary Manuscripts and Cookbooks
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