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English cookbook, 1700
Page 55a
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55 Orange or Lemon Pudding Half a pound of Butter melted thick, half a pound of Sugar, Six Eggs well beaten, mix altogether, put in the juice of a large Orange or Lemon, & grate in the rind butter your Dish and put puff paste half an Hour bakes it. To Salt Tongues One ounce and half of Salt Petre one ounce & half of peter Salt, one ounce & half of common Salt, all beat very fine and mix'd it together, rub ye tongue very clean from the slime, then rub ye Salts very well in, & let it lie a Day or two, then Salt it very well with common Salt, rubbing & turning it every Day for three weeks, then hang it in a Chimney where wood is burnt 'till Dry. Orange or Lemon Cream A Pint of water, and half a pound of loaf Sugar, the Peel of one Orange pard thin, let it boil up & stand to be cool, then take out the peel & put in the juice of two good Oranges & two good Lemons four Eggs beat well & stirr'd into it, pour 'em in slow stirring it all the time, boil it into the thickness of cream stirring it all the time. Mrs Harrington
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55 Orange or Lemon Pudding Half a pound of Butter melted thick, half a pound of Sugar, Six Eggs well beaten, mix altogether, put in the juice of a large Orange or Lemon, & grate in the rind butter your Dish and put puff paste half an Hour bakes it. To Salt Tongues One ounce and half of Salt Petre one ounce & half of peter Salt, one ounce & half of common Salt, all beat very fine and mix'd it together, rub ye tongue very clean from the slime, then rub ye Salts very well in, & let it lie a Day or two, then Salt it very well with common Salt, rubbing & turning it every Day for three weeks, then hang it in a Chimney where wood is burnt 'till Dry. Orange or Lemon Cream A Pint of water, and half a pound of loaf Sugar, the Peel of one Orange pard thin, let it boil up & stand to be cool, then take out the peel & put in the juice of two good Oranges & two good Lemons four Eggs beat well & stirr'd into it, pour 'em in slow stirring it all the time, boil it into the thickness of cream stirring it all the time. Mrs Harrington
Szathmary Culinary Manuscripts and Cookbooks
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