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Susan Gilbert's late nineteenth century British cookery manuscript
Page 102
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Baked Custard. Boil 1 pint of Cream, 1/2 pint new Milk with mace, cinnamon, and lemon peel a little of each, when cold mix the yolks of 3 eggs, sweeten it to your taste and fill your plate already half done nearly full bake it a 1/4 of an hour longer. Cheese Cakes Strain the whey from the curd of 2 quarts of new milk, when rather dry, beat it in a pan with 4 oz of butter, till quite smooth, put to it 1 pint of thin Cream or new milk, add sugar, cinnamon, nutmeg, 1 egg, currants if you them 3 oz. Bread and Butter Pudding. Cut your bread and butter in thin slices, and lay it in a dish with Currants between each layer, pour on rather more than 1 pint of milk, 2 or 3 eggs and a little ratifie 2 hours before it is to be baked.
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Baked Custard. Boil 1 pint of Cream, 1/2 pint new Milk with mace, cinnamon, and lemon peel a little of each, when cold mix the yolks of 3 eggs, sweeten it to your taste and fill your plate already half done nearly full bake it a 1/4 of an hour longer. Cheese Cakes Strain the whey from the curd of 2 quarts of new milk, when rather dry, beat it in a pan with 4 oz of butter, till quite smooth, put to it 1 pint of thin Cream or new milk, add sugar, cinnamon, nutmeg, 1 egg, currants if you them 3 oz. Bread and Butter Pudding. Cut your bread and butter in thin slices, and lay it in a dish with Currants between each layer, pour on rather more than 1 pint of milk, 2 or 3 eggs and a little ratifie 2 hours before it is to be baked.
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