Post by saucyjacky on Dec 31, 2020 17:39:59 GMT
I'd like to think of myself as being fairly adept at deciphering handwriting, given my job title in college. However, this recipe, at points, is stumping me. Can anyone here read this? I'll post what I have so far.
The recipe:
My take on it thus far:
If you need the image to be bigger, like I did, try opening it in a new tab and zooming in. It makes a world of difference.
Thanks in advance!!
The recipe:
My take on it thus far:
Grandmother's Yummy Recipe for Christmas Pudding 1896
1 lb seeded raisins
1 lb seedless raisins
1 lb currants
1/2 lb mixed peel
Extra (??) peel may be added
1 cup chopped cherries green & red
1 cup blanched + slivered almonds
1 cup chopped dates (optional)
2 lbs (I think) brown sugar
2 lbs (I think) finely chopped suet
2 lbs (I think) fine soft bread crumbs (about 2 medium loaves)
Juice + grated rind of 1 lemon + 1 orange
1/3 cup of brandy
1 tsp nutmeg
1 tsp cinnamon
16 eggs
Mix all dry ingredients together in large pan. Pour juice and brandy on and mix well. Then add the well-beaten eggs. Mix all very thoroughly. Pack well into greased (??) cover with foil and steam for three hours. 1/2 of the recipe makes 2 medium sized puddings.
1 lb seeded raisins
1 lb seedless raisins
1 lb currants
1/2 lb mixed peel
Extra (??) peel may be added
1 cup chopped cherries green & red
1 cup blanched + slivered almonds
1 cup chopped dates (optional)
2 lbs (I think) brown sugar
2 lbs (I think) finely chopped suet
2 lbs (I think) fine soft bread crumbs (about 2 medium loaves)
Juice + grated rind of 1 lemon + 1 orange
1/3 cup of brandy
1 tsp nutmeg
1 tsp cinnamon
16 eggs
Mix all dry ingredients together in large pan. Pour juice and brandy on and mix well. Then add the well-beaten eggs. Mix all very thoroughly. Pack well into greased (??) cover with foil and steam for three hours. 1/2 of the recipe makes 2 medium sized puddings.
Thanks in advance!!
