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American cookbook, ca. 1850
Page 86
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Marlborough Pudding The yolks of 5 eggs 1/4 lb of butter just melted 1/4 lb powdered loaf sugar 3 oz of orange or lemon chips or mixed - puff crust - to be baked an hour in a slow oven The whites of 2 eggs beat to a strong froth mix in by degrees 1/4 [lb?] sugar sifted & a little grated lemon peel put them on paper in a very slow oven for about four hours send them to table with the cream poured upon them. A small quantity of cream well whipped with some lemon juice & sweetened to taste or they may be used without cream a little apricot preserve put in when half baked Newcastle Pudding Butter a pudding mould or basin very thickly & stick all round it 2 or 3 oz of fine raisins or dried cherries 1 oz of Citron & 1 oz candied oranges or lemon peel then put round the mould very
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Marlborough Pudding The yolks of 5 eggs 1/4 lb of butter just melted 1/4 lb powdered loaf sugar 3 oz of orange or lemon chips or mixed - puff crust - to be baked an hour in a slow oven The whites of 2 eggs beat to a strong froth mix in by degrees 1/4 [lb?] sugar sifted & a little grated lemon peel put them on paper in a very slow oven for about four hours send them to table with the cream poured upon them. A small quantity of cream well whipped with some lemon juice & sweetened to taste or they may be used without cream a little apricot preserve put in when half baked Newcastle Pudding Butter a pudding mould or basin very thickly & stick all round it 2 or 3 oz of fine raisins or dried cherries 1 oz of Citron & 1 oz candied oranges or lemon peel then put round the mould very
Szathmary Culinary Manuscripts and Cookbooks
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