Transcribe
Translate
Frances Collins cookbook, 1825-1846
Page 19
More information
digital collection
archival collection guide
transcription tips
A Ratafia Pudding Boil a quart of Cream with two or three Laurel leaves, half a pound of Naples Buiscuits half a pound of Butter, some sack, nutmeg and a little salt, take it off the fire and cover it up, when almost cold put in two ounces of blanched almonds beat fine, the yolkes of five Eggs, Mix all well together bake it in a moderate oven half an hour Grate sugar over it to your taste. Miss Thomas Cormarthen Lemon Pudding Grate the outside rind of two fine clear Lemons, and the juice to your taste, then grate two Naples Buiscuits, or a little bread add to it three quarters of a pound of white
Saving...
prev
next
A Ratafia Pudding Boil a quart of Cream with two or three Laurel leaves, half a pound of Naples Buiscuits half a pound of Butter, some sack, nutmeg and a little salt, take it off the fire and cover it up, when almost cold put in two ounces of blanched almonds beat fine, the yolkes of five Eggs, Mix all well together bake it in a moderate oven half an hour Grate sugar over it to your taste. Miss Thomas Cormarthen Lemon Pudding Grate the outside rind of two fine clear Lemons, and the juice to your taste, then grate two Naples Buiscuits, or a little bread add to it three quarters of a pound of white
Szathmary Culinary Manuscripts and Cookbooks
sidebar
