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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 49
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Sweet Potatoe Pudding 49 Quarter pound Potatoes boiled very mealy Quarter pound Butter mixed into the potatoes while hot Quarter pound Softed Sugar (Lump) 5 Eggs - one Spoonful of Brandy the Juice and rhind of a Lemon grated line your dish with paste and bake it half an hour! - Mrs. Cary To Boil Rice - Put paper between the Rice and the Lid of the pan. after the water is strained off. - To Stew Red Cabbage Cut down Red Cabbage in small [Bits?] and Stir with a small bit of Butter and very little water - add vinegar pepper and Salt - Marrow Pasties Take 3 quarters of a pound o Marrow or the finest Beef Suet - mince it very small - mince down six apples - rub down a little Cake or Sugar Biscuit
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Sweet Potatoe Pudding 49 Quarter pound Potatoes boiled very mealy Quarter pound Butter mixed into the potatoes while hot Quarter pound Softed Sugar (Lump) 5 Eggs - one Spoonful of Brandy the Juice and rhind of a Lemon grated line your dish with paste and bake it half an hour! - Mrs. Cary To Boil Rice - Put paper between the Rice and the Lid of the pan. after the water is strained off. - To Stew Red Cabbage Cut down Red Cabbage in small [Bits?] and Stir with a small bit of Butter and very little water - add vinegar pepper and Salt - Marrow Pasties Take 3 quarters of a pound o Marrow or the finest Beef Suet - mince it very small - mince down six apples - rub down a little Cake or Sugar Biscuit
Szathmary Culinary Manuscripts and Cookbooks
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