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English cookbook, 1860
Page 92
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Amber Pudding Put a pound of butter into a saucepan with three quarters of a pound of Loaf Sugar finely powdered. Melt the butter and mix it well together - Then add the yolks of fifteen eggs well beaten and as much fresh candied orange as will add colour and flavour to it being first beaten to a fine paste - Line the dish for turning out
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Amber Pudding Put a pound of butter into a saucepan with three quarters of a pound of Loaf Sugar finely powdered. Melt the butter and mix it well together - Then add the yolks of fifteen eggs well beaten and as much fresh candied orange as will add colour and flavour to it being first beaten to a fine paste - Line the dish for turning out
Szathmary Culinary Manuscripts and Cookbooks
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