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Susan Gilbert's late nineteenth century British cookery manuscript
Page 170
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this altogether into a Bowl and wisk it one way till it is pretty thick, then fill your Glasses. Mrs Garrards Receipt, Aldborough. The Grey Pudding. Take 3 Eggs, weigh them in the Shell, take an equal weight of Sugar and butter, and two thirds of the weight of Flour, half melt the butter and beat it to a Cream, beat the Eggs also, and mix them with the butter and sugar, beating the whole to a froth, then add the Flour and the rind of a lemon grated beat altogether, and pour it into a mould. one hour will bake it. Mrs Garrards Receipt.
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this altogether into a Bowl and wisk it one way till it is pretty thick, then fill your Glasses. Mrs Garrards Receipt, Aldborough. The Grey Pudding. Take 3 Eggs, weigh them in the Shell, take an equal weight of Sugar and butter, and two thirds of the weight of Flour, half melt the butter and beat it to a Cream, beat the Eggs also, and mix them with the butter and sugar, beating the whole to a froth, then add the Flour and the rind of a lemon grated beat altogether, and pour it into a mould. one hour will bake it. Mrs Garrards Receipt.
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