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English cookbook, 1799
Page 90
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Roup cans alias Rissoles Take a sweetbread with some boiled ham one onion, crumbs of breads, pepper and salt, chop all very fine & mix them up together with two eggs & fry them a very nice brown in lard Cheese Pudding Grate half a pound of cheese, take four eggs one ounce of oiled butter half a gill of cream, beat them all together, as you would for a pudding butter your dish, a quarter of an hour will bake it. Apple Jelly Pare as many apples as you think will fill your moulds when they are stewed it will take better than half a pound of lump sugar you must put the sugar and the apples and a very little water and a few cloves in a stew pan and cover close down, they must stew till they are red & stiff like a preserve & when done put into your moulds & let it stand all night when turned out you can if you please stick it with almonds, be sure not to pinch for sugar stew 5 hours.
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Roup cans alias Rissoles Take a sweetbread with some boiled ham one onion, crumbs of breads, pepper and salt, chop all very fine & mix them up together with two eggs & fry them a very nice brown in lard Cheese Pudding Grate half a pound of cheese, take four eggs one ounce of oiled butter half a gill of cream, beat them all together, as you would for a pudding butter your dish, a quarter of an hour will bake it. Apple Jelly Pare as many apples as you think will fill your moulds when they are stewed it will take better than half a pound of lump sugar you must put the sugar and the apples and a very little water and a few cloves in a stew pan and cover close down, they must stew till they are red & stiff like a preserve & when done put into your moulds & let it stand all night when turned out you can if you please stick it with almonds, be sure not to pinch for sugar stew 5 hours.
Szathmary Culinary Manuscripts and Cookbooks
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