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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 164
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Mrs. Bishop's Receipt for an Apple Pudding. A Pound of Apples, the Yolks of 4 Eggs, the whites of two, a Quarter of a Pint of Cream, a little Lemon Juice & Peel, Nutmeg & Sugar to your Taste - baked half an Hour w.th Paste round y/e dish. Mrs. Woodward's Receipt to keep Eggs. * Take new laid Eggs & dip every one in boiling Water as quick as possible - Mrs. Scott's Receipt for keeping Eggs.* Take new laid Eggs & rub every one over with Butter, They well eat when dressed quite fresh
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Mrs. Bishop's Receipt for an Apple Pudding. A Pound of Apples, the Yolks of 4 Eggs, the whites of two, a Quarter of a Pint of Cream, a little Lemon Juice & Peel, Nutmeg & Sugar to your Taste - baked half an Hour w.th Paste round y/e dish. Mrs. Woodward's Receipt to keep Eggs. * Take new laid Eggs & dip every one in boiling Water as quick as possible - Mrs. Scott's Receipt for keeping Eggs.* Take new laid Eggs & rub every one over with Butter, They well eat when dressed quite fresh
Szathmary Culinary Manuscripts and Cookbooks
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