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Bethune Family recipe book, October 22, 1826
Page 90
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87 Almond Pudding 1 lb of Almond Pudding 1 lb of pounded Loaf Sugar 12 eggs leaving out 3 Whites 2 spoonfuls of fine rose Water Mix the ingredients and beat them for an hour. Bake the Puddings Hot in small dishes. 86 Ginger Wine 9 gallon cask - Nine gallons of Water 28 lb of loaf Sugar 4 lb of Raisins 1/2 lb of Ginger Broke and tied up in Muslin the Peel of 12 Seville Oranges the Peel of 6 lemons all to boil 1/2 an hour to be well scumded while boiling when nearly cold add the juice of your oranges & lemons when cold put it into the cask & when quite done working put it in a bottle of Brandy & one ounce & 1/2 of Isinglass dissolved
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87 Almond Pudding 1 lb of Almond Pudding 1 lb of pounded Loaf Sugar 12 eggs leaving out 3 Whites 2 spoonfuls of fine rose Water Mix the ingredients and beat them for an hour. Bake the Puddings Hot in small dishes. 86 Ginger Wine 9 gallon cask - Nine gallons of Water 28 lb of loaf Sugar 4 lb of Raisins 1/2 lb of Ginger Broke and tied up in Muslin the Peel of 12 Seville Oranges the Peel of 6 lemons all to boil 1/2 an hour to be well scumded while boiling when nearly cold add the juice of your oranges & lemons when cold put it into the cask & when quite done working put it in a bottle of Brandy & one ounce & 1/2 of Isinglass dissolved
Szathmary Culinary Manuscripts and Cookbooks
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