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English cookbook, 1799
Page 109
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A good Plumb Pudding Beat 4 Eggs, & mix them with 1/2 a pint of good cream, and rather more than 1/2 a pd of flower, beat them well together & put to them half a pound of Beef suet chopped very fine half a pd of currants half a pd of Raisins, two oz of moist sugar two oz of candied lemon cut thin a little fresh lemon peel grate half a nutmeg, mix all well together with two wine glasses of Brandy put it into a cloth & tie it the same a better pudding. it will take four hours boiling.
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A good Plumb Pudding Beat 4 Eggs, & mix them with 1/2 a pint of good cream, and rather more than 1/2 a pd of flower, beat them well together & put to them half a pound of Beef suet chopped very fine half a pd of currants half a pd of Raisins, two oz of moist sugar two oz of candied lemon cut thin a little fresh lemon peel grate half a nutmeg, mix all well together with two wine glasses of Brandy put it into a cloth & tie it the same a better pudding. it will take four hours boiling.
Szathmary Culinary Manuscripts and Cookbooks
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