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Miss Collins recipe collection manuscript, 19th century?
Page 35
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Millet seed pudding 35 Take millet seed, butter, and sugar, a quarter a pound of each, a couple of bitter almonds pounded, and an ounce of candied orange peel, pour on it a quart of new milk, & bake it, with, or without a crust. Another Boil a pint of milk with some lawrel leaves or a few bitter almonds, shake in when it is hot three ounces of pounded millet seeds, let it remain a little to thicken stirring it all the time, take out the leaves, and throw it into a pan with a piece of butter, when cold add four eggs strained (leaving out two whites) & a little cream, an hour & quarter will bake or boil it, with the latter make wine sauce. A baked bread pudding Boil a pinch and half of new milk with lawrel leaves, pour it on the crumb of a twopenny loaf beat it smooth, when cold add four yolks & two whites of eggs, quarter a pound of suet shred small, some nutmeg, sugar, lemon peel, & a glass of white wine, you may add half a pound of currants
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Millet seed pudding 35 Take millet seed, butter, and sugar, a quarter a pound of each, a couple of bitter almonds pounded, and an ounce of candied orange peel, pour on it a quart of new milk, & bake it, with, or without a crust. Another Boil a pint of milk with some lawrel leaves or a few bitter almonds, shake in when it is hot three ounces of pounded millet seeds, let it remain a little to thicken stirring it all the time, take out the leaves, and throw it into a pan with a piece of butter, when cold add four eggs strained (leaving out two whites) & a little cream, an hour & quarter will bake or boil it, with the latter make wine sauce. A baked bread pudding Boil a pinch and half of new milk with lawrel leaves, pour it on the crumb of a twopenny loaf beat it smooth, when cold add four yolks & two whites of eggs, quarter a pound of suet shred small, some nutmeg, sugar, lemon peel, & a glass of white wine, you may add half a pound of currants
Szathmary Culinary Manuscripts and Cookbooks
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