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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 94
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put them on a Dish with Sack & Melted Butter; stew fine Sugar round the Dish. A Potatoe Pudding. Take a Pound of large Potatoes; peel & grate them into Water; shift them till the Water is clear; then strain them through a Cloth & put 1 lb of grated Bread & 1/2 lb of fine Sugar; a Nutmeg; 21 Eggs, half the Whites; take clarified Butter; the Yolks of an Egg & Saffron to colour your Pudding - Another. Take some Potatoes, boil them & rub them through a Sieve & take 1/2 lb of the Pulp or a little more, & six Eggs but three Whites,
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put them on a Dish with Sack & Melted Butter; stew fine Sugar round the Dish. A Potatoe Pudding. Take a Pound of large Potatoes; peel & grate them into Water; shift them till the Water is clear; then strain them through a Cloth & put 1 lb of grated Bread & 1/2 lb of fine Sugar; a Nutmeg; 21 Eggs, half the Whites; take clarified Butter; the Yolks of an Egg & Saffron to colour your Pudding - Another. Take some Potatoes, boil them & rub them through a Sieve & take 1/2 lb of the Pulp or a little more, & six Eggs but three Whites,
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