Transcribe
Translate
Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 23
More information
digital collection
archival collection guide
transcription tips
with the meat then heat it again on [#23 written on top of words] the fire have some pieces of square paste ready and put the meat into them doubling them down and making the Edges join by wetting them - then fry them in [Hogs?] Lard or dripping - a slice of [Ham?] is an improvement to Chicken A Marrow Pudding Grate the crumb of a two-penny loaf boil a [illegible] of good milk and pour it boiling on the Bread- beat six eggs and half a pound of marrow in pieces in it very small stone and [illegible] some Raisins and currants sweeten it to your taste and season with nutmeg and cinnam mix all together and put it in a dish and Bake it---------- Beef suet [minced?] fine will do-------- Apple Cheese - To a pound of Apples before they are pared give half a pound of sugar - Pare the apples slice them (down?) and put them into a (pan? jar?) to boil in a pan of water - when the apples are sufficiently dissolved put them thru a Callender then with the sugar into a Brass pan with the juice of one lemon to two pound
Saving...
prev
next
with the meat then heat it again on [#23 written on top of words] the fire have some pieces of square paste ready and put the meat into them doubling them down and making the Edges join by wetting them - then fry them in [Hogs?] Lard or dripping - a slice of [Ham?] is an improvement to Chicken A Marrow Pudding Grate the crumb of a two-penny loaf boil a [illegible] of good milk and pour it boiling on the Bread- beat six eggs and half a pound of marrow in pieces in it very small stone and [illegible] some Raisins and currants sweeten it to your taste and season with nutmeg and cinnam mix all together and put it in a dish and Bake it---------- Beef suet [minced?] fine will do-------- Apple Cheese - To a pound of Apples before they are pared give half a pound of sugar - Pare the apples slice them (down?) and put them into a (pan? jar?) to boil in a pan of water - when the apples are sufficiently dissolved put them thru a Callender then with the sugar into a Brass pan with the juice of one lemon to two pound
Szathmary Culinary Manuscripts and Cookbooks
sidebar
