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Harriet Dawbarne cookbook, January 1834
Page 24
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Cup Puddings Two eggs, the sauce height of butter, sugar and flour, melt the butter and beat it all up together W Howard April 3rd/62 Fenjer Biscuits 3/4 lb Butter, 3/4 lb Lump Sugar, the yolks of two eggs and as much flour (say a pound and a half) as will mix it into a moderately stiff paste. Melt the sugar with about 3 or 4 table spoons full of milk, and when it is quite thin and boiling pour it upon the eggs and mix all together. Rub the butter in the flour. W Howard April 3rd 1862 Sweet Pastry 5 Eggs weight of sifted Sugar Butter & Flour beat the three Eggs, beat the butter to a cream bake on a plate slowly. Miss C Dawbarn April 16. 1862 Crescent
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Cup Puddings Two eggs, the sauce height of butter, sugar and flour, melt the butter and beat it all up together W Howard April 3rd/62 Fenjer Biscuits 3/4 lb Butter, 3/4 lb Lump Sugar, the yolks of two eggs and as much flour (say a pound and a half) as will mix it into a moderately stiff paste. Melt the sugar with about 3 or 4 table spoons full of milk, and when it is quite thin and boiling pour it upon the eggs and mix all together. Rub the butter in the flour. W Howard April 3rd 1862 Sweet Pastry 5 Eggs weight of sifted Sugar Butter & Flour beat the three Eggs, beat the butter to a cream bake on a plate slowly. Miss C Dawbarn April 16. 1862 Crescent
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