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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 122
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again, & cover them as before till they are quite green; then take & put them in your Dish & sweeten with very fine Sugar; & when baked take the Crust off & pour some good boil'd Custard over them; the Custard & the Tart must be almost cold before they are put together - Plumb Pudding. Take 1 lb of Suet cut in little Pieces not too fine; 1 lb of Currants, 1 lb of Raisins well stoned, 8 Eggs, half the Whites, half a Nutmeg & a Tea Spoonfull of beaten Ginger, a little Salt, 1 lb of Flour & a Pint of milk; mix
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again, & cover them as before till they are quite green; then take & put them in your Dish & sweeten with very fine Sugar; & when baked take the Crust off & pour some good boil'd Custard over them; the Custard & the Tart must be almost cold before they are put together - Plumb Pudding. Take 1 lb of Suet cut in little Pieces not too fine; 1 lb of Currants, 1 lb of Raisins well stoned, 8 Eggs, half the Whites, half a Nutmeg & a Tea Spoonfull of beaten Ginger, a little Salt, 1 lb of Flour & a Pint of milk; mix
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