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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 97
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97 on the lid before it is put in the Oven - but the top of the Chimney not [until?] brought to table --- A. [Madow?] Arrow Root Pudding Slice some apples thin into a Baking dish - and add a little Lemon Peel and Sugar - then take half an English pint of Milk - and [illegible] Barley mix a desert spoonful of arrow Root with a little Cold Milk and add to it. let this boil a minute then pour it on the apples and Bake it 3/4 of an hour in a common Oven --- A. [Madow?] Lemon Dumplings - 1/4 pound of fine bread Crumbs 1/4 pound Suet - 1/4 pound loaf Sugar pounded - the Peel of half a Lemon and Juice of One Two Eggs well beaten - mix all together put it into Cups and boil it --- A [Madow?] Lemon Curd -- The Juice of two Lemons, 6 Oz. of Sugar finely powdered - then take the Rhind of one Lemon pared very thin - Boil it in a pint and half of Cream and pour it over the Lemon Juice and Sugar holding it high to froth it - pour in a little first and stir it with the Juice and Sugar It dissolves it better and does not endanger the Glass dish -- It is better to make it the day before it is wanted -- 1805
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97 on the lid before it is put in the Oven - but the top of the Chimney not [until?] brought to table --- A. [Madow?] Arrow Root Pudding Slice some apples thin into a Baking dish - and add a little Lemon Peel and Sugar - then take half an English pint of Milk - and [illegible] Barley mix a desert spoonful of arrow Root with a little Cold Milk and add to it. let this boil a minute then pour it on the apples and Bake it 3/4 of an hour in a common Oven --- A. [Madow?] Lemon Dumplings - 1/4 pound of fine bread Crumbs 1/4 pound Suet - 1/4 pound loaf Sugar pounded - the Peel of half a Lemon and Juice of One Two Eggs well beaten - mix all together put it into Cups and boil it --- A [Madow?] Lemon Curd -- The Juice of two Lemons, 6 Oz. of Sugar finely powdered - then take the Rhind of one Lemon pared very thin - Boil it in a pint and half of Cream and pour it over the Lemon Juice and Sugar holding it high to froth it - pour in a little first and stir it with the Juice and Sugar It dissolves it better and does not endanger the Glass dish -- It is better to make it the day before it is wanted -- 1805
Szathmary Culinary Manuscripts and Cookbooks
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