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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 130
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130 Fresh Fish Pudding 4 moderate sized boiling haddocks 4 eggs 2 table spoonfuls of flour (stale bread is better) a breakfast cupful of cream a little pepper and salt a pinch of Sugar - pound the fish raw, with a little butter, then add the bread mix in the eggs and add the cream by degrees - boiled either in a shape or a quenelle - no boiling water Preserve Pears in Ginger 1 lb ginger [to?] 5 lb pears bruise the ginger equal weight of sugar after the pears are [peeled?] first make the Syrup & then add the ginger & pears Souffle [illegible] Prune 8 white of eggs whipped a coffee cupful of white Sugar 1/2 lb prunes boil quite soft then mix all together and bake 1/4 hour July 27th [illegible] Sep 10th 1868
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130 Fresh Fish Pudding 4 moderate sized boiling haddocks 4 eggs 2 table spoonfuls of flour (stale bread is better) a breakfast cupful of cream a little pepper and salt a pinch of Sugar - pound the fish raw, with a little butter, then add the bread mix in the eggs and add the cream by degrees - boiled either in a shape or a quenelle - no boiling water Preserve Pears in Ginger 1 lb ginger [to?] 5 lb pears bruise the ginger equal weight of sugar after the pears are [peeled?] first make the Syrup & then add the ginger & pears Souffle [illegible] Prune 8 white of eggs whipped a coffee cupful of white Sugar 1/2 lb prunes boil quite soft then mix all together and bake 1/4 hour July 27th [illegible] Sep 10th 1868
Szathmary Culinary Manuscripts and Cookbooks
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