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English cookbook, 1860
Page 20
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them under the mutton in a stew pan put to it a quart of beef broth season it with salt mace, pepper and anchovies when tender take it out and take off the fat then stew it with the liquor and spirit of port wine a quarter of an hour A thick plum pudding 1 lb of suet 1 lb of raisins a little butter 4 spoonsful of sugar 4 of flour 6 eggs a little nutmeg and cream and a good glass of brandy a 1/4 lb of Almonds a little salt as much candied orange peel as you please boil it six hours
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them under the mutton in a stew pan put to it a quart of beef broth season it with salt mace, pepper and anchovies when tender take it out and take off the fat then stew it with the liquor and spirit of port wine a quarter of an hour A thick plum pudding 1 lb of suet 1 lb of raisins a little butter 4 spoonsful of sugar 4 of flour 6 eggs a little nutmeg and cream and a good glass of brandy a 1/4 lb of Almonds a little salt as much candied orange peel as you please boil it six hours
Szathmary Culinary Manuscripts and Cookbooks
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