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English cookbook, 1750-1780
Page 17
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Lemon Pudding Take the rind of 3 Lemons boil them in Water till tender then pound them in a Morter with half apound of Loaf Sugar till it is apaste then take the Yolk of 8 Egg well beat with Orang Flower Water half apound of Melted butter mix all these ingredients well together lay astiff paste over your Dish, then pour it in To make Gingerbread. A Pound & half of flour 6 ounces of butter, 6 Ounces of lisbon Sugar, 1 Ounce an quarter of Ginger -4 Table spoonfuls of brandy pound of treacle
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Lemon Pudding Take the rind of 3 Lemons boil them in Water till tender then pound them in a Morter with half apound of Loaf Sugar till it is apaste then take the Yolk of 8 Egg well beat with Orang Flower Water half apound of Melted butter mix all these ingredients well together lay astiff paste over your Dish, then pour it in To make Gingerbread. A Pound & half of flour 6 ounces of butter, 6 Ounces of lisbon Sugar, 1 Ounce an quarter of Ginger -4 Table spoonfuls of brandy pound of treacle
Szathmary Culinary Manuscripts and Cookbooks
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