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Emily Netuzed recipe book, August 1874
Page 19
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Beef Tea 1 lb lean Beef, no skin or fat, cut it very small pass it thro' a sausage Machine, put it in a Saucepan with one Pint of cold water - Set it aside to soak for 2 hours then boil it over a brisk fire for 10 ro 12 minutes & strain. There will be no sediment or jelly when cold & it is very nourishing & nice to drink. Bakewell Pudding Line a Pudding dish with a thin Paste, lay upon it any sort of Jam, beat the yolks of 4 Eggs & the whites of 2 in 1/2 lb of Melted Butter & the same of pounded Almonds & Sugar - bake in a Moderate Oven - This Pudding is much better cold than hot. "Caudle" (Mrs. Driscoll) 6 Spoonsful Oatmeal 1 Quart of Water, a blade of whole Ginger & a little grated, one Quart Beer or Porter & Sugar to taste Boil 20 minutes -
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Beef Tea 1 lb lean Beef, no skin or fat, cut it very small pass it thro' a sausage Machine, put it in a Saucepan with one Pint of cold water - Set it aside to soak for 2 hours then boil it over a brisk fire for 10 ro 12 minutes & strain. There will be no sediment or jelly when cold & it is very nourishing & nice to drink. Bakewell Pudding Line a Pudding dish with a thin Paste, lay upon it any sort of Jam, beat the yolks of 4 Eggs & the whites of 2 in 1/2 lb of Melted Butter & the same of pounded Almonds & Sugar - bake in a Moderate Oven - This Pudding is much better cold than hot. "Caudle" (Mrs. Driscoll) 6 Spoonsful Oatmeal 1 Quart of Water, a blade of whole Ginger & a little grated, one Quart Beer or Porter & Sugar to taste Boil 20 minutes -
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