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Susan Gilbert's late nineteenth century British cookery manuscript
Page 104
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Arrow-root Pudding. Mix 1 desert-spoonful of Arrow-root, with a little new milk, then boil rather more than a 1/4 pint of milk, and pour on the new milk and flour stirring it well, beat 1 egg well with the above, sweeten it and tie it up in a large Cup, boil it a 1/4 of an hour, the water must boil before you put your pudding it. Mrs. Garnhams receipt Hunting Pudding 1 lb of suet, 1 1/2 lbs of Raisins, 1/2 lb Currants, 6 eggs well beaten, 1/2 a nutmeg, 2 tablespoonsful of sugar, 2 Cup-ful of whitebread grated fine, and as much Cream as you please, to be made stiff Mrs. Garnhams recept.
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Arrow-root Pudding. Mix 1 desert-spoonful of Arrow-root, with a little new milk, then boil rather more than a 1/4 pint of milk, and pour on the new milk and flour stirring it well, beat 1 egg well with the above, sweeten it and tie it up in a large Cup, boil it a 1/4 of an hour, the water must boil before you put your pudding it. Mrs. Garnhams receipt Hunting Pudding 1 lb of suet, 1 1/2 lbs of Raisins, 1/2 lb Currants, 6 eggs well beaten, 1/2 a nutmeg, 2 tablespoonsful of sugar, 2 Cup-ful of whitebread grated fine, and as much Cream as you please, to be made stiff Mrs. Garnhams recept.
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