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Jane E. Hassler cookbook, June 1857
Page 47
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Pumpkin Puddings. Boil a small pumpkin, mask it well, and melt it in a peice of Butter, the size of an egg. Beat 4 eggs well, add 1/4 lb of Sugar, a wine glass of Rose water, and a glass of wine, Mace, cinnamon, nutmeg to your taste. Mix all well together, and if you find it too thick add a little cream. Bake on paste. French Tarts 1 lb of Flour, 1/2 lb or Butter, 2 teaspoonful of Bread powder, rubbed in the flour. 1/2 lb of white sugar, 1 pt of water, mix all together, bake in patty pans. When baked put pre-serves on them. Tipsy Squire Take some stale sponge cake, slice it, and put it in a large deep dish. pour over it some wine, enough to make each piece taste of it. Take the yolks of 5 eggs, and stir in some sugar; put on the fire 3 pts of milk, let it come to a boil, and then stir in the eggs, keep stirring all the time till it boils, then pour it out to cool. Beat the whites to a stiff froth, and put in any kind of jelley. Pure Apple is
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Pumpkin Puddings. Boil a small pumpkin, mask it well, and melt it in a peice of Butter, the size of an egg. Beat 4 eggs well, add 1/4 lb of Sugar, a wine glass of Rose water, and a glass of wine, Mace, cinnamon, nutmeg to your taste. Mix all well together, and if you find it too thick add a little cream. Bake on paste. French Tarts 1 lb of Flour, 1/2 lb or Butter, 2 teaspoonful of Bread powder, rubbed in the flour. 1/2 lb of white sugar, 1 pt of water, mix all together, bake in patty pans. When baked put pre-serves on them. Tipsy Squire Take some stale sponge cake, slice it, and put it in a large deep dish. pour over it some wine, enough to make each piece taste of it. Take the yolks of 5 eggs, and stir in some sugar; put on the fire 3 pts of milk, let it come to a boil, and then stir in the eggs, keep stirring all the time till it boils, then pour it out to cool. Beat the whites to a stiff froth, and put in any kind of jelley. Pure Apple is
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