After balls are made with grated bread added to the eggs, rosewater, currants, nutmeg, and shredded suet for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt worke them up and down in flower that the outside may be hardened.
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Posted in culinary history, Currants, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After two handfuls of beef suet have been added to the eggs, sugar, rosewater, currants and nutmeg for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt next is a little salt and grated bread enough to make it stiff to wrap in balls.
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After the grated nutmeg has been added to the beaten eggs, sugar, rosewater and currants for the receipt (recipe) To make little plum puddings: My Lady How’s receipt 2 handfuls of Beefe suet shred small is next.
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After the currants were added to the beaten eggs, sugar and rosewater for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt, the next ingredient is some grated nutmeg.
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After the sugar and rosewater have been added to the beaten eggs for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt put in a few courance. I added a handful of currants.
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After beating two eggs well for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt add some suger and rosewater.
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The first step in the preparation of the receipt (recipe) To make little plum puddings: My Lady How’s Receipt is to beat 2 eggs well.
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The next receipt (recipe) is To make little plum puddings: My Lady How’s Receipt (1681). Pictured are the ingredients for the preparation: eggs, rosewater, currants, nutmeg, suet and grated bread crumbs.
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After the puff paste has been cut, filled and closed for the receipt (recipe) Apricot Puffs ice them, bake them in a moderate oven on tin or iron plates.
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After the puff paste has been rolled for the receipt (recipe) Apricot Puffs, cut the paste in what shape you please, fill with stewed, sweetened apricots and close the puffs. I used tin diamonds and circles to cut the paste and a jagger to close them.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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