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Mrs.Holroyd receipt book, 1830-1900
Page 92
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A favorite pudding of Mrs Peggs 1 cup flour 1 - Suet 1 - Jam Mixed with a little milk & bit of carbonate of soda Invitation Preserved Ginger 3 lbs vegetable marrow 3 - sugar 1/2 oz Ground Ginger or 3/4 if preferred. Rind and juice of 3 lemons. Peel marrow, remove seeds, Cut into small squared, add lemon juice, & grated rinds, sugar & ginger. Put all into a preserving pan & boil until clear, one hour or more. Hull Times August 31st 1925 Baked Cheese Pudding 1/4 lb stale bread crumbs, 2 eggs, 3/4 pint milk, 1/2 teaspoonful mixed parsley, 2 oz grated cheese, 1 oz butter, cayenne pepper, mustard & salt to taste. mix breadcrumbs with cheese, salt, milk, stir into the crumb mixture, beat egg yolks & add, beat egg whites till stiff & fold into yolk mixture, bake in shallow buttered dish in a hot oven for about 20 minutes
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A favorite pudding of Mrs Peggs 1 cup flour 1 - Suet 1 - Jam Mixed with a little milk & bit of carbonate of soda Invitation Preserved Ginger 3 lbs vegetable marrow 3 - sugar 1/2 oz Ground Ginger or 3/4 if preferred. Rind and juice of 3 lemons. Peel marrow, remove seeds, Cut into small squared, add lemon juice, & grated rinds, sugar & ginger. Put all into a preserving pan & boil until clear, one hour or more. Hull Times August 31st 1925 Baked Cheese Pudding 1/4 lb stale bread crumbs, 2 eggs, 3/4 pint milk, 1/2 teaspoonful mixed parsley, 2 oz grated cheese, 1 oz butter, cayenne pepper, mustard & salt to taste. mix breadcrumbs with cheese, salt, milk, stir into the crumb mixture, beat egg yolks & add, beat egg whites till stiff & fold into yolk mixture, bake in shallow buttered dish in a hot oven for about 20 minutes
Szathmary Culinary Manuscripts and Cookbooks
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