Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    all together, and drop by the spoonful into boiling lard. G-reen Corn Pudding.—Half a dozen ears of green sweet corn, scraped from the ear, mixed with two beaten eggs, two spoonfuls of sugar, one of butter, a salt spoon of salt, half a pint ^f cream (or milk,) one r dozen pounded crackers; mix well together ; bake three hours in a pudding dish, or two hours in cups. Eggs a la Creme.—Boil six eggs hard, cut in slices, lay in a deep dish, with bread crumbs between each layer ; put two ounces of butter with half a table spoonful of flour rubbed into it, in a saucepan ; add some parsley, a little onion, salt, pepper, a little nut- meg, and half a gill of cream ; stir on the fire until it thickens ; then pour it over the eggs; cover the top with bread crumbs and bits of butter; bake a light brown. Omelette.—Six eggs beaten, the whites and yolks separately, one tablespoonful of butter, half a teacup of milk, one teaspoonful of flour ; warm the milk enough to melt the butter; add to it the salt and flour; mix all together; butter the frying pan with a large spoonful of butter, and pour in the batter; when done, turn together and serve.