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Emily Netuzed recipe book, August 1874
Page 82
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Ginger Pudding Lady F. Nov [illegible]/76 Melt 3 oz of butter in a steakpan & add 3 oz flour stir over the fire. make 1/2 pint of milk hot & add it to the butter & flour gradually. Beat 3 eggs & add with 3 oz preserved ginger cut in thin slices & 2 oz of sugar. Pour into a mould steam about 1 1/2 hour. Turn out the pudding & pour over it ginger syrup. Fruit & whipped cream Lady F Nov [illegible]/76 6 slices of stale white bread-crumb no crust & any fresh fruit boiled together with sugar to taste. Then lay one slice on the dish to be served in pour some hot fruit up on it till it is well soaked in another layer of bread & of fruit & so on till 6 slices are well soaked. Then a layer of whipped cream on the op & serve hot or cold.
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Ginger Pudding Lady F. Nov [illegible]/76 Melt 3 oz of butter in a steakpan & add 3 oz flour stir over the fire. make 1/2 pint of milk hot & add it to the butter & flour gradually. Beat 3 eggs & add with 3 oz preserved ginger cut in thin slices & 2 oz of sugar. Pour into a mould steam about 1 1/2 hour. Turn out the pudding & pour over it ginger syrup. Fruit & whipped cream Lady F Nov [illegible]/76 6 slices of stale white bread-crumb no crust & any fresh fruit boiled together with sugar to taste. Then lay one slice on the dish to be served in pour some hot fruit up on it till it is well soaked in another layer of bread & of fruit & so on till 6 slices are well soaked. Then a layer of whipped cream on the op & serve hot or cold.
Szathmary Culinary Manuscripts and Cookbooks
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