DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 243

a little flatter - Then take Butter and put it in a dish and set it over a clear fire in a Chafing dish till it is Melted put your Puddings in and Cover the dish but often Turn your Puddings until they are all brown alike and when they are enough - [Serepe?] Sugar over them - and Serve them up hot you must let this Paste lye a quarter of an hour before you make up your Puddings 
To preserve Red Currants Miss Porter
To every pound of Currants Pick'd half a pound of Loaf Sugar pounded let them just boil (Miss Leigh says three Minutes) and when Cold put them into Pint Bottles with a little Oil on the top to keep out the air - Tye bits of Bladders over the Mouths of the Bottles - No Corks must be put into the Bottles. - put a bit of Sheet Lead over the bladder keep them in a Cool Place -

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a little flatter - Then take Butter and put it in a dish and set it over a clear fire in a Chafing dish till it is Melted put your Puddings in and Cover the dish but often Turn your Puddings until they are all brown alike and when they are enough - [Serepe?] Sugar over them - and Serve them up hot you must let this Paste lye a quarter of an hour before you make up your Puddings To preserve Red Currants Miss Porter To every pound of Currants Pick'd half a pound of Loaf Sugar pounded let them just boil (Miss Leigh says three Minutes) and when Cold put them into Pint Bottles with a little Oil on the top to keep out the air - Tye bits of Bladders over the Mouths of the Bottles - No Corks must be put into the Bottles. - put a bit of Sheet Lead over the bladder keep them in a Cool Place -