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Susan Gilbert's late nineteenth century British cookery manuscript
Page 125
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To Make Lemon Pudding Take 7 Eggs, 6 oz of loaf sugar, 2 table-spoonsfull of Cream, 1/4 lb of Butter Melted, the juice and peel of 1 lemon, Mix all well together, and put a crust into your pan then put your pudding in the oven and bake it. I put in half the Butter and 4 spoonsful of cream instead of 2. Mrs. Howe Sent receipt. 1852. A Pound Cake. 1 lb of fine Flour, 1 lb of fresh Butter, 1/2 lb of loaf sugar, 3 Eggs, 1 lb of Currants, 2 oz of almonds blanched & cut length ways, 1 oz of Candid lemon peel, 1 table-spoonful of Brandy, work the Butter to a cream, then add the sugar and Eggs, beat the Eggs well first This cake requires to be beaten 3/4 of an Hour the Flour and Currant to be added just before you put it in the oven. It will take 1 hour to bake it. Mrs. How Sent 1852.
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To Make Lemon Pudding Take 7 Eggs, 6 oz of loaf sugar, 2 table-spoonsfull of Cream, 1/4 lb of Butter Melted, the juice and peel of 1 lemon, Mix all well together, and put a crust into your pan then put your pudding in the oven and bake it. I put in half the Butter and 4 spoonsful of cream instead of 2. Mrs. Howe Sent receipt. 1852. A Pound Cake. 1 lb of fine Flour, 1 lb of fresh Butter, 1/2 lb of loaf sugar, 3 Eggs, 1 lb of Currants, 2 oz of almonds blanched & cut length ways, 1 oz of Candid lemon peel, 1 table-spoonful of Brandy, work the Butter to a cream, then add the sugar and Eggs, beat the Eggs well first This cake requires to be beaten 3/4 of an Hour the Flour and Currant to be added just before you put it in the oven. It will take 1 hour to bake it. Mrs. How Sent 1852.
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