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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 97
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To make a Sago Pudding. Take 2 oz. of Sago, one Quart of Milk; boil it pretty thick with a little cinnamon & Mace; let it stand till cold; beat 5 Eggs, a little Sugar, Nutmeg & Salt; six oz: of Marrow or Beef Suet; 1/4 lb of Currants, a few Raisins stoned & a very little crumb of Bread; butter your Dish. An Hour will bake it in a Moderate oven - you may add Sweetmeat if you please - Carrot Pudding. Boil six Carrots & pound them in a Marble Mortar; strain them through a Sieve, five Yolks of Eggs & one white, two Spoonfulls of Brandy, the Rind of a large Lemon, & the
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To make a Sago Pudding. Take 2 oz. of Sago, one Quart of Milk; boil it pretty thick with a little cinnamon & Mace; let it stand till cold; beat 5 Eggs, a little Sugar, Nutmeg & Salt; six oz: of Marrow or Beef Suet; 1/4 lb of Currants, a few Raisins stoned & a very little crumb of Bread; butter your Dish. An Hour will bake it in a Moderate oven - you may add Sweetmeat if you please - Carrot Pudding. Boil six Carrots & pound them in a Marble Mortar; strain them through a Sieve, five Yolks of Eggs & one white, two Spoonfulls of Brandy, the Rind of a large Lemon, & the
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