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American cookbook, ca. 1850
Page 76
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Tansy pudding Take 6 eggs having out the whites of two beat these very well strain them into 1 pint of thick cream ½ a nutmeg 2 Naples biscuits, grated as much spinach juice with a sprig of tansy to make it as green as poss sweeten to yr taste butter the dish very well & set it in an oven not hotter than for custards as soon as it is done take it out & turn it out on a dish scrape sugar & squeeze lemon or orange upon it Hunting Beef For about 5 or 6 lbs Silver side of the round Rub in an ounce & ½ of salt petre finely pounded Let it stand a day, then season it with ½ lb of common salt an ounce of pepper & an ounce of allspice ¼ oz mace & a few cloves all roughly pounded let it stand in the pickle a fortnight turning & rubbing it with the brine every day & about 9 times a week adding a small quantity of salt, then
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Tansy pudding Take 6 eggs having out the whites of two beat these very well strain them into 1 pint of thick cream ½ a nutmeg 2 Naples biscuits, grated as much spinach juice with a sprig of tansy to make it as green as poss sweeten to yr taste butter the dish very well & set it in an oven not hotter than for custards as soon as it is done take it out & turn it out on a dish scrape sugar & squeeze lemon or orange upon it Hunting Beef For about 5 or 6 lbs Silver side of the round Rub in an ounce & ½ of salt petre finely pounded Let it stand a day, then season it with ½ lb of common salt an ounce of pepper & an ounce of allspice ¼ oz mace & a few cloves all roughly pounded let it stand in the pickle a fortnight turning & rubbing it with the brine every day & about 9 times a week adding a small quantity of salt, then
Szathmary Culinary Manuscripts and Cookbooks
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