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English cookbook, 1860
Page 111
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juice of two lemons Mix a 1/2 pt of Butter in as much flour as will thicken the Soup to the thickness of Turtle Soup then strain it through a Sieve Common Plum Pudding Two Eggs 3/4 pt of Milk 3/4 lb of Flour 3/4 lb of Suet & 1/2 do of Raisins Boil it two hours
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juice of two lemons Mix a 1/2 pt of Butter in as much flour as will thicken the Soup to the thickness of Turtle Soup then strain it through a Sieve Common Plum Pudding Two Eggs 3/4 pt of Milk 3/4 lb of Flour 3/4 lb of Suet & 1/2 do of Raisins Boil it two hours
Szathmary Culinary Manuscripts and Cookbooks
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