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Mrs.Holroyd receipt book, 1830-1900
Page 57
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"A very pretty dish of Eggs" Break some eggs into a small tart dish without injuring the yolks or laying one over the other. Drop on them some warm butter, and lightly strew crumbs of bread. Put into the oven until the whites be set, serve with a wreath of parsley round the edge. Prune Pudding. Make a nice batter of Flour Eggs Milk a little Ginger and Salt, then add 1/2 lb of Prunes, tie in a basin and boil one hour. Pour melted butter and sugar over.
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"A very pretty dish of Eggs" Break some eggs into a small tart dish without injuring the yolks or laying one over the other. Drop on them some warm butter, and lightly strew crumbs of bread. Put into the oven until the whites be set, serve with a wreath of parsley round the edge. Prune Pudding. Make a nice batter of Flour Eggs Milk a little Ginger and Salt, then add 1/2 lb of Prunes, tie in a basin and boil one hour. Pour melted butter and sugar over.
Szathmary Culinary Manuscripts and Cookbooks
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