Transcribe
Translate
Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 19
More information
digital collection
archival collection guide
transcription tips
Bread Pudding 1 pint of nice bread crumbs to 1 quart of milk - one cup of sugar - the yolks of four eggs beaten - the grated rind of a lemon - a piece of butter the size of an egg - Bake until done but not watery- Whip the whites of the eggs stiff and beat in a teacupful of sugar in which has been stirred the juice of a lemon- Spread over the pudding a layer of jelly or any sweetmeat you prefer. Pour the whites of the eggs over this and replace in the oven and bake lightly. To be eaten with cold cream
Saving...
prev
next
Bread Pudding 1 pint of nice bread crumbs to 1 quart of milk - one cup of sugar - the yolks of four eggs beaten - the grated rind of a lemon - a piece of butter the size of an egg - Bake until done but not watery- Whip the whites of the eggs stiff and beat in a teacupful of sugar in which has been stirred the juice of a lemon- Spread over the pudding a layer of jelly or any sweetmeat you prefer. Pour the whites of the eggs over this and replace in the oven and bake lightly. To be eaten with cold cream
Szathmary Culinary Manuscripts and Cookbooks
sidebar
