Transcribe
Translate
Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 123
More information
digital collection
archival collection guide
transcription tips
123 The Young Wife's Pudding Break separately into a cup 4 fresh eggs, and with a small fork remove the specks. Throw them into a bowl and beat them up well for 4 or 5 minutes then add by degrees 2 1/2 oz of powdered sugar, a very small pinch of salt and whisk the mixture well, [illegible] grate the rind of a lemon which should be [illegible] in by degrees and stirred briskly to the eggs - add a quart of new milk cold, and pour the whole into a buttered dish. Slice some stale bread something more than 1/4 an inch thick. Butter them thickly with fresh butter lay them with the dry side [under?] on the top of the pudding. Sift sugar over them and set the dish gently into a Dutch oven which should be placed at a [illegible] from the fire an hour of very slow baking should suffice, but should the fire be too
Saving...
prev
next
123 The Young Wife's Pudding Break separately into a cup 4 fresh eggs, and with a small fork remove the specks. Throw them into a bowl and beat them up well for 4 or 5 minutes then add by degrees 2 1/2 oz of powdered sugar, a very small pinch of salt and whisk the mixture well, [illegible] grate the rind of a lemon which should be [illegible] in by degrees and stirred briskly to the eggs - add a quart of new milk cold, and pour the whole into a buttered dish. Slice some stale bread something more than 1/4 an inch thick. Butter them thickly with fresh butter lay them with the dry side [under?] on the top of the pudding. Sift sugar over them and set the dish gently into a Dutch oven which should be placed at a [illegible] from the fire an hour of very slow baking should suffice, but should the fire be too
Szathmary Culinary Manuscripts and Cookbooks
sidebar
