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Susan Gilbert cookbook, 1848-1887
Page 161
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My receipt for Plum Pudding 1 lb of Plums, 1 lb of Currants, 1 lb f Suet, 1/4 lb of Flour, 1/2 lbs of bread crumbs, 3 Eggs, 5 oz Moist Sugar, 2 oz Mixed candid peel 1 Tea-spoonful of salt, 1 Table spoonful Mixed spice, (ginger, cloves, and Nutmeg,) a little raw lemon peel chopped fine, mix all well together, Brandy at pleasure, this Pudding requires to be boild well for 4 hours use new Milk to Moisten it, not quite 1/2 a pint. A good receipt. I made this December 7th 1854 and 1855. 1/2 lb of Bread Crumbs. Susan Gilbert.
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My receipt for Plum Pudding 1 lb of Plums, 1 lb of Currants, 1 lb f Suet, 1/4 lb of Flour, 1/2 lbs of bread crumbs, 3 Eggs, 5 oz Moist Sugar, 2 oz Mixed candid peel 1 Tea-spoonful of salt, 1 Table spoonful Mixed spice, (ginger, cloves, and Nutmeg,) a little raw lemon peel chopped fine, mix all well together, Brandy at pleasure, this Pudding requires to be boild well for 4 hours use new Milk to Moisten it, not quite 1/2 a pint. A good receipt. I made this December 7th 1854 and 1855. 1/2 lb of Bread Crumbs. Susan Gilbert.
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