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McQueen family cookbook item 4, Scotland, 1870s
Page 41
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In a jar with water. Cover the top and let it stand half an hour. This should be given in a covered cup or a coloured glass. Bread Pudding 3 oz of bread crumbs. 1 oz of moist sugar. 1 oz butter 1 egg. Grated rind of one lemon. 1 pint milk. Grate the rind into the milk and boil it. Mix the crumbs, sugar, and butter in a basin and pour the boiling milk over them. Beat the egg well and add it. Butter a pudding dish. Pour it in and bake half an hour.
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In a jar with water. Cover the top and let it stand half an hour. This should be given in a covered cup or a coloured glass. Bread Pudding 3 oz of bread crumbs. 1 oz of moist sugar. 1 oz butter 1 egg. Grated rind of one lemon. 1 pint milk. Grate the rind into the milk and boil it. Mix the crumbs, sugar, and butter in a basin and pour the boiling milk over them. Beat the egg well and add it. Butter a pudding dish. Pour it in and bake half an hour.
Szathmary Culinary Manuscripts and Cookbooks
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