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Harriet Dawbarne cookbook, January 1834
Page 8
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Cumberland Pudding 6 oz bread crumbs, 6 oz Suet, 6 oz Sugar, 1/2 Nutmeg 3/4 wine glass of Brandy, boil 3 hours in a well buttered basin Miss J Dawbarn Almond Pudding 2 oz Almonds blanched and pounded very fine 2 oz Butter, 2 spoonfuls of flour, 4 yolks of Eggs Miss J Dawbarn Whips - 1 qt Cream, add 1 pint of Sherry wine, a little Brandy, the juice of 2 or 3 large lemons 1 lb of loaf sugar Miss JD To Make Curd for Cheesecakes Put 1 pt of new milk into a pan on the fire, beat 6 Eggs, just as the milk is boiling put in the Eggs and stir it gently till the curds form. Miss JD
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Cumberland Pudding 6 oz bread crumbs, 6 oz Suet, 6 oz Sugar, 1/2 Nutmeg 3/4 wine glass of Brandy, boil 3 hours in a well buttered basin Miss J Dawbarn Almond Pudding 2 oz Almonds blanched and pounded very fine 2 oz Butter, 2 spoonfuls of flour, 4 yolks of Eggs Miss J Dawbarn Whips - 1 qt Cream, add 1 pint of Sherry wine, a little Brandy, the juice of 2 or 3 large lemons 1 lb of loaf sugar Miss JD To Make Curd for Cheesecakes Put 1 pt of new milk into a pan on the fire, beat 6 Eggs, just as the milk is boiling put in the Eggs and stir it gently till the curds form. Miss JD
Szathmary Culinary Manuscripts and Cookbooks
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