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New England cookbook, 1825-1870
Page 35
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Marlborough Pudding 6 Large Pippins boiled in a little water run them through a cullender 1/4 lb Butter 1/4 lb Sugar 6 eggs. The juice of one Lemon The rind grated in -- a Glass of wine. Paste in the dish Ginger Sweetmeats Boil the young Ginger roots in plenty of water until very tender. to one Pint of water put 1 lb of Loaf Sugar - when Boiled put it in the Ginger cold
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Marlborough Pudding 6 Large Pippins boiled in a little water run them through a cullender 1/4 lb Butter 1/4 lb Sugar 6 eggs. The juice of one Lemon The rind grated in -- a Glass of wine. Paste in the dish Ginger Sweetmeats Boil the young Ginger roots in plenty of water until very tender. to one Pint of water put 1 lb of Loaf Sugar - when Boiled put it in the Ginger cold
Szathmary Culinary Manuscripts and Cookbooks
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