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.

    56/84 (page 48)
    of one lemon, the yolks of four eggs ; bake fifteen min- utes ; beat the whites of the eggs with half a pint of sugar, the juice of the lemon, and spread upon the top of the baked cocoanut, and bake again ten minutes. Bake a sponge cake, cut out the middle and put soft custard in. , PUDDINGS. Tapioca Pudding.—One quart of milk, four table- spoonfuls tapioca, four eggs, one pint of cream, the grated peel of one lemon, a little salt, two glasses of wine, and sugar to taste ; let the tapioca soak twelve hours in the milk, then put it over the fire, let it just boil; remove and let it stand until cold ; then add the other ingredients, leaving the cream and beaten whites of eggs until the last; bake in a pan of water : to be eaten cold. Birds-nest Pudding.—Make puff paste sufficient for one pudding; a pint of butter to a pint of sugar, rubbed to a cream; flavor with nutmeg, and almost a wine-glass of wine ; eight eggs beaten separately, then mixed with the butter and sugar ; put it over the fire, stirring constantly, and let it almost boil; line a pud-