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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    of sugar, one jar of Dundee orange marmalade, four eggs well beaten. Have the bread grated very fine, and the suet chopped fine. Stir in the orange, lastly the eggs. Mix well, pour into a tin mold, and steam four hours. Eat hot with wine sauce. Cocoanut Pudding.—One pound of grated cocoa- nut, one-half pound of butter and one-half pound of sugar stirred together until very light, add a glass of wine, six eggs well beaten added with the nut to the sugai and butter. Grate two stale sponge cakes (con- fectioner s size,) or two ordinary size, mix well to- gether, put into a buttered dish, and bake half an hour. When done ornament by bits of citron stuck all over a la porcupine. Serve with hot wine sauce. Snow Pudding. Dissolve half a box of gelatine in a cup of cold water, one large lemon sliced thin, with two cups of sugar, added to one pint of hot water. When the gelatine is dissolved add that also. When the mixture is cool add the beaten whites of three eggs, and beat till it looks like snow. Make a custard of the yolks of the three eggs and one pint of milk, and pour around the snow after it is turned out of the molds. Hunier's Pudding.—One pound of bread crumbs mixed with one gill of thick cream, ten eggs, leaving