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Carr family cookbook, inserts, 1741-1753
Page 20
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Philadelphia pudding Blanch & pound 20 sweet & 5 bitter almonds - put a quart of milk over the fire, take 6 tablespoonfuls of rice flour - (5 is enough) & wet with a little milk, when the milk boils pour this in & stir in the almonds - let it boil up thick & pour out into a baking dish - Beat the whites of 3 eggs to a stiff froth & lay it over the top in lumps sift over it a little fine sugar then set in the oven till the eggs is browned slightly - when perfectly cold eat with sugar & cream
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Philadelphia pudding Blanch & pound 20 sweet & 5 bitter almonds - put a quart of milk over the fire, take 6 tablespoonfuls of rice flour - (5 is enough) & wet with a little milk, when the milk boils pour this in & stir in the almonds - let it boil up thick & pour out into a baking dish - Beat the whites of 3 eggs to a stiff froth & lay it over the top in lumps sift over it a little fine sugar then set in the oven till the eggs is browned slightly - when perfectly cold eat with sugar & cream
Szathmary Culinary Manuscripts and Cookbooks
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