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Susan Gilbert cookbook, 1848-1887
Page 80
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To Make Rusks 1 lb of flour, 3 ozs of Butter a penny packet of Powder & a little salt - Mix well together dry add as much cold milk as will them a proper consistency for rolling out They are better if put into the oven immediately Mrs Crowfoot Small Baked Bread Puddings Pour half a pint of new milk boiling on 3 ozs of Bread crumbs & a morsel of Butter cover them with a plate & let them remain until nearly cold, then add to them by degrees two large well whisked Eggs, an ounce & half of Sugar, the slightest pinch of salt with a little grated lemon peel & nutmeg Beat the mixture up lightly pour it into well buttered cups & Bake the Puddings very gently half an hour in an American Oven. Mrs Crowfoot.
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To Make Rusks 1 lb of flour, 3 ozs of Butter a penny packet of Powder & a little salt - Mix well together dry add as much cold milk as will them a proper consistency for rolling out They are better if put into the oven immediately Mrs Crowfoot Small Baked Bread Puddings Pour half a pint of new milk boiling on 3 ozs of Bread crumbs & a morsel of Butter cover them with a plate & let them remain until nearly cold, then add to them by degrees two large well whisked Eggs, an ounce & half of Sugar, the slightest pinch of salt with a little grated lemon peel & nutmeg Beat the mixture up lightly pour it into well buttered cups & Bake the Puddings very gently half an hour in an American Oven. Mrs Crowfoot.
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