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Willis Family recipe book, 1833-1861
Page 12
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Staffordshire Pudding Thos Willis - Weigh any number of Eggs in their shells take an equal weight of Flour, of Butter and of white sugar - The Eggs must be beat to a [murnng?], the butter to a cream & the sugar must be sifted Mix all well, put them in cups & Bake them brown - Queen's drops - C.L. 2 lbs & half flour 1 lb Butter 1 lb Currants cleaned & dried - 3/4 lb of Loaf sugar - then beat into a stiff Paste with 3 Eggs - Melt the Butter & well mix it altogether drop them on a Tin a very short time will bake them about 10 minutes Preparation for washing Stone Staircases 2 Balls of Pipe Clay 2 oz of Glue boiled in a Gallon of water for 15 minutes - A little Stone Blue may be added to give a good colour Montague St.
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Staffordshire Pudding Thos Willis - Weigh any number of Eggs in their shells take an equal weight of Flour, of Butter and of white sugar - The Eggs must be beat to a [murnng?], the butter to a cream & the sugar must be sifted Mix all well, put them in cups & Bake them brown - Queen's drops - C.L. 2 lbs & half flour 1 lb Butter 1 lb Currants cleaned & dried - 3/4 lb of Loaf sugar - then beat into a stiff Paste with 3 Eggs - Melt the Butter & well mix it altogether drop them on a Tin a very short time will bake them about 10 minutes Preparation for washing Stone Staircases 2 Balls of Pipe Clay 2 oz of Glue boiled in a Gallon of water for 15 minutes - A little Stone Blue may be added to give a good colour Montague St.
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