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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 119
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119 Fruit Dumpling Apples, plums, blackberries etc. 1/2 lb flour 2 oz suet 3/4 teasp. baking powder cold H20 sugar Mix the dry ingredients together, add water, mix with the knife to a firm paste. Roll out thinly on a floured board, line a greaced basin. Fill up the basin with prepared fruit and sugar, cover up top with more pastry. Cover with floured cloth and boil about 2 hours. Fruit Zabaione. 6 egg-yolks 8 lumps of sugar 2 tablesp. orange juice rum grated rind of orange Squeeze and strain juice. Dissolve sugar in juice, boil until a thin syrup is formed, add a little rum to flavour. Place egg yolks into saucepan start to whip them while
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119 Fruit Dumpling Apples, plums, blackberries etc. 1/2 lb flour 2 oz suet 3/4 teasp. baking powder cold H20 sugar Mix the dry ingredients together, add water, mix with the knife to a firm paste. Roll out thinly on a floured board, line a greaced basin. Fill up the basin with prepared fruit and sugar, cover up top with more pastry. Cover with floured cloth and boil about 2 hours. Fruit Zabaione. 6 egg-yolks 8 lumps of sugar 2 tablesp. orange juice rum grated rind of orange Squeeze and strain juice. Dissolve sugar in juice, boil until a thin syrup is formed, add a little rum to flavour. Place egg yolks into saucepan start to whip them while
Iowa Women’s Lives: Letters and Diaries
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