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Susan Gilbert cookbook, 1848-1887
Page 160
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Plum Pudding 1 lb Raisins, 1/2 lb Currants, 6 oz grated bread 2 oz of Flour, 3 spoonsful Moist Sugar, 1/2 lb suet 2 Eggs well beaten, 2 oz and 1/2 candid peel, 1/2 a Nutmeg, Brandy at pleasure, mix all well together with as little water or Milk as can without. Mrs. Buntsalls receipt. December 12th 1854 To Pot Cheese 4 oz of good grated Cheese with 2 oz of clarified butter, dessert spoonful of Brandy or Sherry, the [laten?] is best, cayenne pepper and mace to taste, butter the Mould well before you use it. Mrs Buntsells receipt December 12th 1854
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Plum Pudding 1 lb Raisins, 1/2 lb Currants, 6 oz grated bread 2 oz of Flour, 3 spoonsful Moist Sugar, 1/2 lb suet 2 Eggs well beaten, 2 oz and 1/2 candid peel, 1/2 a Nutmeg, Brandy at pleasure, mix all well together with as little water or Milk as can without. Mrs. Buntsalls receipt. December 12th 1854 To Pot Cheese 4 oz of good grated Cheese with 2 oz of clarified butter, dessert spoonful of Brandy or Sherry, the [laten?] is best, cayenne pepper and mace to taste, butter the Mould well before you use it. Mrs Buntsells receipt December 12th 1854
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