DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Liverpool School of Cookery  Welcome Guest Pudding - 4 oz Bread Crumbs  3 oz ratafia biscuits  1/2 pint milk  3 eggs  3 oz suet  2 oz Lemon or Citron peel  3 oz of Raw sugar  grated rind of one Lemon   Rub 3 oz of Bread Crumbs through a wire sieve.  put them in a good sized bowl, pour over them 1/2 pint of boiling milk, stir with a wooden spoon to mix the milk thoroughly.  Get ready 2 oz Ratafia Biscuits & 1 oz Bread Crumbs stir these into the steeped crumbs, chop up as far as possible 3 oz suet & 2 oz Lemon Peel  stir in with 3 oz Raw sugar and the grated rind of a Lemon.  When all these are thoroughly mixed break in one by one 3 eggs stir well between each egg.  Oil a mould well, pour in the Pudding and steam for 2 hours.  Serve with wine sauce.  For extra occasions decorate the mould with raisins or dried cherries.   
Mrs Reynoldsons Buns for tea - 2 eggs 1/2 quarterns Flour 1 pint milk 3/4 lb Currants 1/2 lb Sifted Lump 3 oz Butter  Warm the milk a table spoonful of good yeast melt the Butter in the milk let Set the tins before the fire an hour before baking.

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Liverpool School of Cookery Welcome Guest Pudding - 4 oz Bread Crumbs 3 oz ratafia biscuits 1/2 pint milk 3 eggs 3 oz suet 2 oz Lemon or Citron peel 3 oz of Raw sugar grated rind of one Lemon Rub 3 oz of Bread Crumbs through a wire sieve. put them in a good sized bowl, pour over them 1/2 pint of boiling milk, stir with a wooden spoon to mix the milk thoroughly. Get ready 2 oz Ratafia Biscuits & 1 oz Bread Crumbs stir these into the steeped crumbs, chop up as far as possible 3 oz suet & 2 oz Lemon Peel stir in with 3 oz Raw sugar and the grated rind of a Lemon. When all these are thoroughly mixed break in one by one 3 eggs stir well between each egg. Oil a mould well, pour in the Pudding and steam for 2 hours. Serve with wine sauce. For extra occasions decorate the mould with raisins or dried cherries. Mrs Reynoldsons Buns for tea - 2 eggs 1/2 quarterns Flour 1 pint milk 3/4 lb Currants 1/2 lb Sifted Lump 3 oz Butter Warm the milk a table spoonful of good yeast melt the Butter in the milk let Set the tins before the fire an hour before baking.