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Mrs.Holroyd receipt book, 1830-1900
Page 9
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to a froth, and serve it in a dish or lay it on custard or trifle Marmalade Pudding. Add six eggs well beaten to six spoonsful of marmalade; lay a thin paste at the bottom and sides of the dish and bake it about 3 qrs. of an hour. H. Recipe for paskin One pound and three quarters of meal, two pounds of treacle, a quarter of a pound of sugar, two ounces of butter, one ounce of [better without GS] Caraway Seeds, half an ounce
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to a froth, and serve it in a dish or lay it on custard or trifle Marmalade Pudding. Add six eggs well beaten to six spoonsful of marmalade; lay a thin paste at the bottom and sides of the dish and bake it about 3 qrs. of an hour. H. Recipe for paskin One pound and three quarters of meal, two pounds of treacle, a quarter of a pound of sugar, two ounces of butter, one ounce of [better without GS] Caraway Seeds, half an ounce
Szathmary Culinary Manuscripts and Cookbooks
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