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Mrs.Holroyd receipt book, 1830-1900
Page 36
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To make Biscuit Puddings. 2 Eggs, 1/4 lb butter, ditto sugar, ditto flour, & a few caraway seeds; put them in buttered cups, (a small quantity in Each). - Bake in a slow oven 20 minutes: add a lump of sugar rubbed on a lemon. - From Mrs Williams. A very cheap Blum Pudding. 1/2 Lb of flour, 1/2 lb of suet, 2 oz of carrots 1/4 lb of raisins all to be chopped, 1/4 lb of currants, 3 tablespoonsful of treacle, 1 gill of milk, & a few droops of the almonds flavor. - Boil it 4, or 5 hours.
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To make Biscuit Puddings. 2 Eggs, 1/4 lb butter, ditto sugar, ditto flour, & a few caraway seeds; put them in buttered cups, (a small quantity in Each). - Bake in a slow oven 20 minutes: add a lump of sugar rubbed on a lemon. - From Mrs Williams. A very cheap Blum Pudding. 1/2 Lb of flour, 1/2 lb of suet, 2 oz of carrots 1/4 lb of raisins all to be chopped, 1/4 lb of currants, 3 tablespoonsful of treacle, 1 gill of milk, & a few droops of the almonds flavor. - Boil it 4, or 5 hours.
Szathmary Culinary Manuscripts and Cookbooks
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