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English cookbook, 1799
Page 262
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Sandwiches - Boil one, or more eggs hard. rub down the yolks. quite smooth, and mix it with vinegar, salt. mustard, & pepper - and spread it on bread & butter - it tastes exactly like crab. Parsonage Pudding Take two Eggs in the shells and their weight in butter, sugar; and flour. - Put the butter in a Bason before the fire till half melted; Beat the Eggs well the yolks & whites together, beat the butter to a Cream have the sugar finley pounded & beat with the Butter - Then put in the Eggs and a little lemon peel, and last the flour, mix all well together butter some cups fill them half full, and 1/2 an hour will bake them - in a slow oven turn the bottom uppermost on the dish, and have wine or Brandy sauce with them - Mrs. Hutton Clifton Castle Feby 27 - 1838
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Sandwiches - Boil one, or more eggs hard. rub down the yolks. quite smooth, and mix it with vinegar, salt. mustard, & pepper - and spread it on bread & butter - it tastes exactly like crab. Parsonage Pudding Take two Eggs in the shells and their weight in butter, sugar; and flour. - Put the butter in a Bason before the fire till half melted; Beat the Eggs well the yolks & whites together, beat the butter to a Cream have the sugar finley pounded & beat with the Butter - Then put in the Eggs and a little lemon peel, and last the flour, mix all well together butter some cups fill them half full, and 1/2 an hour will bake them - in a slow oven turn the bottom uppermost on the dish, and have wine or Brandy sauce with them - Mrs. Hutton Clifton Castle Feby 27 - 1838
Szathmary Culinary Manuscripts and Cookbooks
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