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John and Henry Locke cookery archive, item 1, 1852
Page 50
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Puddings Plum Pudding Boiled chop a pound of beef suet. add a pound of currants, a pound of raisins stoned, half a pound of [freels?]. a grated nutmeg a spoonful of ginger, half a dozen eggs, some brandy and a pound of flour with as much milk as will mix it. _____ Beefsteak & oysters in plain Boiled suet crust _____ Cabinet Pudding, steamed _____ Custard Pudding baked Beat up 6 eggs 1/4 pound of lump sugar add a pint of milk & cream mixed. line a dish with puff paste. pour it in and bake in a cool oven, so as not to blister it
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Puddings Plum Pudding Boiled chop a pound of beef suet. add a pound of currants, a pound of raisins stoned, half a pound of [freels?]. a grated nutmeg a spoonful of ginger, half a dozen eggs, some brandy and a pound of flour with as much milk as will mix it. _____ Beefsteak & oysters in plain Boiled suet crust _____ Cabinet Pudding, steamed _____ Custard Pudding baked Beat up 6 eggs 1/4 pound of lump sugar add a pint of milk & cream mixed. line a dish with puff paste. pour it in and bake in a cool oven, so as not to blister it
Szathmary Culinary Manuscripts and Cookbooks
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