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Susan Gilbert's late nineteenth century British cookery manuscript
Page 103
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Potatoe Cheese Cakes. Boil 6 oz of Potatoes, and 4 oz of lemon peel, beat the latter in a Mortar with 4 oz of sugar, then add the beaten potatoes, and 4 oz of butter melted in a little Cream, when well mixed then let it stand and get quite cold, put crust into your patty-pans, rather more than half fill them. Mrs. Crickmers receipt. S.G. Rice Pudding. Soak 4 oz of rice in warm water 1/2 an hour take the water from it, and put the rice into a stew-pan, with 1/2 pint of milk, 1/2 a stick of Cinnamon, and simmer it till tender, when quite cold add 4 eggs well beaten, 2 oz of Butter Melted in 1 teacup full of Cream or new milk, 3 oz of sugar, 1/4 of a nutmeg, and a piece of lemon-peel, put a paste round and bake it in a Mould or dish
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Potatoe Cheese Cakes. Boil 6 oz of Potatoes, and 4 oz of lemon peel, beat the latter in a Mortar with 4 oz of sugar, then add the beaten potatoes, and 4 oz of butter melted in a little Cream, when well mixed then let it stand and get quite cold, put crust into your patty-pans, rather more than half fill them. Mrs. Crickmers receipt. S.G. Rice Pudding. Soak 4 oz of rice in warm water 1/2 an hour take the water from it, and put the rice into a stew-pan, with 1/2 pint of milk, 1/2 a stick of Cinnamon, and simmer it till tender, when quite cold add 4 eggs well beaten, 2 oz of Butter Melted in 1 teacup full of Cream or new milk, 3 oz of sugar, 1/4 of a nutmeg, and a piece of lemon-peel, put a paste round and bake it in a Mould or dish
Szathmary Culinary Manuscripts and Cookbooks
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