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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 138
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Rice Cake 1 lb Sugar, 1/2 lb butter, 1 1/2 lb Sultana Raisins, 1/2 lb currant, 8 eggs, 1 1/2 lb flour of rice, a little carbonate of soda, a little of the essence of lemon and orange peel to taste. Creme de boleulle Take the breast of one fowl fierce, pass thro a wire sieve, then put it in the mortar (?). A little cayenne pepper, nutmeg and salt to taste. Pound these well together add by (?) 3 (?) of eggs and a good gill of cream. Pour it into a well buttered mould and steam 1 hour and a quarter. Serve with (?) sauce or glaze gravy
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Rice Cake 1 lb Sugar, 1/2 lb butter, 1 1/2 lb Sultana Raisins, 1/2 lb currant, 8 eggs, 1 1/2 lb flour of rice, a little carbonate of soda, a little of the essence of lemon and orange peel to taste. Creme de boleulle Take the breast of one fowl fierce, pass thro a wire sieve, then put it in the mortar (?). A little cayenne pepper, nutmeg and salt to taste. Pound these well together add by (?) 3 (?) of eggs and a good gill of cream. Pour it into a well buttered mould and steam 1 hour and a quarter. Serve with (?) sauce or glaze gravy
Szathmary Culinary Manuscripts and Cookbooks
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