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Frances Collins cookbook, 1825-1846
Page 35
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Rev [Northes?] Pudding Butter and slice a french roll put it into your Mould, between every layer put some chopped Raisons and Currants take half a pint of Cream and the same quan of milk 8 eggs 6 ozs of sugar a little nutmeg Cinnamon and lemon peel a glass of brandy and one of white wine 3/4 of an hour will boil it serve with wine sauce Vegetable Soup spinach lettuce vegetable Beet leaves young onions Leeks Asparagus and any other Vegetable in Season of each a handful chopped very fine and 3 or 4 roots of celery put all into a stew pan with 1/2 lb of butter and press them down well then add as much beef or mutton broth as you chose and stir all together toast a piece of bread and put into the stew pan before serving add a teacup of cream Pepper and Salt to your taste
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Rev [Northes?] Pudding Butter and slice a french roll put it into your Mould, between every layer put some chopped Raisons and Currants take half a pint of Cream and the same quan of milk 8 eggs 6 ozs of sugar a little nutmeg Cinnamon and lemon peel a glass of brandy and one of white wine 3/4 of an hour will boil it serve with wine sauce Vegetable Soup spinach lettuce vegetable Beet leaves young onions Leeks Asparagus and any other Vegetable in Season of each a handful chopped very fine and 3 or 4 roots of celery put all into a stew pan with 1/2 lb of butter and press them down well then add as much beef or mutton broth as you chose and stir all together toast a piece of bread and put into the stew pan before serving add a teacup of cream Pepper and Salt to your taste
Szathmary Culinary Manuscripts and Cookbooks
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