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Susan Gilbert's late nineteenth century British cookery manuscript
Page 50
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German Puffs. Take 1/2 pint of new milk, 6 eggs leaving out 3 whites, 2 oz of sweet almonds blanched and beaten in a 1/4 lb of fresh butter and 1 spoonsful of Flour very fine, mix them well, and sweeten them to your taste, fill your cups half full and let them bake half an hour. Mrs. G Potatoe Flour. Grate a potatoe quite fine in water strain it twice through a fine sieve, let it stand 2 hours, then pour off the water, then stir it up repeat this 3 or 4 times a day till the flour is quite white, then put the flour in a dish and dry it. Mrs. G Potatoe Pudding 4 spoonsful of potatoe flour, with 4 eggs and 1 pint of new milk well boiled, nutmeg sugar and lemon to your taste. Take care that the milk boils first. Mrs. G
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German Puffs. Take 1/2 pint of new milk, 6 eggs leaving out 3 whites, 2 oz of sweet almonds blanched and beaten in a 1/4 lb of fresh butter and 1 spoonsful of Flour very fine, mix them well, and sweeten them to your taste, fill your cups half full and let them bake half an hour. Mrs. G Potatoe Flour. Grate a potatoe quite fine in water strain it twice through a fine sieve, let it stand 2 hours, then pour off the water, then stir it up repeat this 3 or 4 times a day till the flour is quite white, then put the flour in a dish and dry it. Mrs. G Potatoe Pudding 4 spoonsful of potatoe flour, with 4 eggs and 1 pint of new milk well boiled, nutmeg sugar and lemon to your taste. Take care that the milk boils first. Mrs. G
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