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Bethune Family recipe book, October 22, 1826
Page 64
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47 Apple Souflet Half a pound of Apple Pulp ditto of Sugar two Whites of eggs a lemon beat altogether for two hours with a wisk. 48 Six ounce Pudding Six ounces of garted Bread ditto of beef suet ditto of chopped apple ditto of currants three ounces add a half of Lisbon Sugar 6 eggs half the Whites a Glass of Brandy it is to be boiled 3 hours. 49 Rusk Two pounds of flour two ounces of butter ditto of fine sugar 2 table spoonfulls of yeast two eggs to be wet with 1/2 a pint of
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47 Apple Souflet Half a pound of Apple Pulp ditto of Sugar two Whites of eggs a lemon beat altogether for two hours with a wisk. 48 Six ounce Pudding Six ounces of garted Bread ditto of beef suet ditto of chopped apple ditto of currants three ounces add a half of Lisbon Sugar 6 eggs half the Whites a Glass of Brandy it is to be boiled 3 hours. 49 Rusk Two pounds of flour two ounces of butter ditto of fine sugar 2 table spoonfulls of yeast two eggs to be wet with 1/2 a pint of
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