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Harriet Dawbarne cookbook, January 1834
Page 7
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Lemon Cream Take the juice of four large lemons, 1/2 pint of water, 1/2 of lump sugar, the whites of 7 eggs the yolks of 4 well beaten, Mix all together strain it and set it on a gentle fire stirring all the time and put into it the peel of one lemon. When it is very hot but does not boil, take out the lemon peel and pour it into glasses whilst on the fire stir it all the time one way. Miss JD Lemon Pudding 1/2 lb of bread crumbs - 1/2 suet chopped fine, 1/2 lb of sifted lump sugar the peel grated and the juice of two lemons, four Eggs leaving out 2 whites - Boil it in a mould one hour and 1/4. Paradise Pudding 6 oz chopped apples - 6 oz sugar - 4 oz butter - 1 oz candied lemon peel - 6 oz raisins - 6 oz bread crumbs - 1/2 nutmeg & 3 eggs - Boil 5 hours in a basin
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Lemon Cream Take the juice of four large lemons, 1/2 pint of water, 1/2 of lump sugar, the whites of 7 eggs the yolks of 4 well beaten, Mix all together strain it and set it on a gentle fire stirring all the time and put into it the peel of one lemon. When it is very hot but does not boil, take out the lemon peel and pour it into glasses whilst on the fire stir it all the time one way. Miss JD Lemon Pudding 1/2 lb of bread crumbs - 1/2 suet chopped fine, 1/2 lb of sifted lump sugar the peel grated and the juice of two lemons, four Eggs leaving out 2 whites - Boil it in a mould one hour and 1/4. Paradise Pudding 6 oz chopped apples - 6 oz sugar - 4 oz butter - 1 oz candied lemon peel - 6 oz raisins - 6 oz bread crumbs - 1/2 nutmeg & 3 eggs - Boil 5 hours in a basin
Szathmary Culinary Manuscripts and Cookbooks
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