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Willis Family recipe book, 1833-1861
Page 52
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German Pudding - Miss Lowe Rub 1/2 a lb of sugar on the peel of 2 lemons & pound it - beat the whites of 8 eggs to a stiff froth - Put the 8 yolks 1/4 lb of Butter & the juice of 2 lemons over a gentle fire & make it into a soft custard - Stand it in some very cold place & beat it well for a quarter of an hour - Then beat in the sugar 1/2 an hour & add the beaten whites of the eggs - Have a plain mould ready well buttered, fill it & place it in a stewpan half full of warm water & put it in a moderate oven for 3 quarters of an hour - Turn it out & serve quite hot with wine sauce - Wine hot with only sugar in it - Savoury Rice A Breakfast cup full of rice, wash it in cold water & strain it as usual - one large Portugal onion well stewed in Beef gravy seasoned with Cayenne & salt - Add the rice & stew slowly for an hour stirring occasionally 2 Tomatos when in season are an improvement.
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German Pudding - Miss Lowe Rub 1/2 a lb of sugar on the peel of 2 lemons & pound it - beat the whites of 8 eggs to a stiff froth - Put the 8 yolks 1/4 lb of Butter & the juice of 2 lemons over a gentle fire & make it into a soft custard - Stand it in some very cold place & beat it well for a quarter of an hour - Then beat in the sugar 1/2 an hour & add the beaten whites of the eggs - Have a plain mould ready well buttered, fill it & place it in a stewpan half full of warm water & put it in a moderate oven for 3 quarters of an hour - Turn it out & serve quite hot with wine sauce - Wine hot with only sugar in it - Savoury Rice A Breakfast cup full of rice, wash it in cold water & strain it as usual - one large Portugal onion well stewed in Beef gravy seasoned with Cayenne & salt - Add the rice & stew slowly for an hour stirring occasionally 2 Tomatos when in season are an improvement.
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