Transcribe
Translate
Jane Lymburner cookbook, Jan. 2, 1817
Page 27
More information
digital collection
archival collection guide
transcription tips
A Custard pudding Take two spoonfuls of fine four half a grated nutmeg a little salt and sugar is six eggs well beaten and mix them all in a paste of cream or new milk boil it in a cloth half an hour & serve it up with melted butter Rice Custard Boil a quart of cream with a blade of mace a quarter of a nutmeg put there to boil rice well beat with the cream mix these well together stirring them all the while they boil when enough take it off and sweeten it to your taste brandy then pour it into your dishes when cold serve it up
Saving...
prev
next
A Custard pudding Take two spoonfuls of fine four half a grated nutmeg a little salt and sugar is six eggs well beaten and mix them all in a paste of cream or new milk boil it in a cloth half an hour & serve it up with melted butter Rice Custard Boil a quart of cream with a blade of mace a quarter of a nutmeg put there to boil rice well beat with the cream mix these well together stirring them all the while they boil when enough take it off and sweeten it to your taste brandy then pour it into your dishes when cold serve it up
Szathmary Culinary Manuscripts and Cookbooks
sidebar
