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Susan Gilbert's late nineteenth century British cookery manuscript
Page 21
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Bread Pudding Take a 1/4 pint of new milk, pour it hot on the crumbs of bread, when hot add a piece of butter, and when cold 2 or 3 eggs, sweeten it to your taste, add either beaten mace or nutmeg, butter the basin well, candid lemon put laid in, melt your butter with wine sugar and Brandy for your pudding Mrs Garnham Lemon Pudding Take 6 yolks and 3 whites of eggs beat them up together then add a 1/4 lb of sugar 1/4 lb of butter melted the peel of 2 lemons grated, and a 1/4 pint of cream mix all together with a little nutmeg and a [1lb] sugar roll dried and grated. lay a puff crust in your dish Mrs G Mince Meat Take 3 lbs of currants 3 lbs of Raisins 2 lbs of beef suet 1/2 lb beef [sussed?] or chopped fine, 2 oz candid lemon peel. 7 apples, wine, Brandy and spice to your taste Mrs. Garnham
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Bread Pudding Take a 1/4 pint of new milk, pour it hot on the crumbs of bread, when hot add a piece of butter, and when cold 2 or 3 eggs, sweeten it to your taste, add either beaten mace or nutmeg, butter the basin well, candid lemon put laid in, melt your butter with wine sugar and Brandy for your pudding Mrs Garnham Lemon Pudding Take 6 yolks and 3 whites of eggs beat them up together then add a 1/4 lb of sugar 1/4 lb of butter melted the peel of 2 lemons grated, and a 1/4 pint of cream mix all together with a little nutmeg and a [1lb] sugar roll dried and grated. lay a puff crust in your dish Mrs G Mince Meat Take 3 lbs of currants 3 lbs of Raisins 2 lbs of beef suet 1/2 lb beef [sussed?] or chopped fine, 2 oz candid lemon peel. 7 apples, wine, Brandy and spice to your taste Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
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