Bradshaw's family companion. Containing ... five hundred receipts in cookery ... also curious extracts from a famous treatise on the teeth, their disorder and cure / [by Dr. Hoffham, i.e. Friedrich Hoffmann] Together with the Cellar-Man.
- Bradshaw, Penelope
- Date:
- 1753
Licence: Public Domain Mark
Credit: Bradshaw's family companion. Containing ... five hundred receipts in cookery ... also curious extracts from a famous treatise on the teeth, their disorder and cure / [by Dr. Hoffham, i.e. Friedrich Hoffmann] Together with the Cellar-Man. Source: Wellcome Collection.
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![A good boiled ‘Pudding.'] Take a pound and a. Quarter of Beef-fuet, after it is skin cl fhred it very line 5 then ftone three Quarters of a pound of Raifins, and mix with it, a little Salt, four Eggs, four Spoonfuls of Cream, and about half a pound of fine Flour 5 mix thefe well together pretty fliff, tie it in a Cloth, and let it boil four Hours 5 melt Butter thick for Sauce. A baked Pudding.] Take a pound of Beef-duet, and fhred it as fmall as for minc’d Pies, a pound of Flower, a pound of Currans, a Quart of Milk, a penny Loaf 5 you muft boil your Bread in your Milk, and when it is a little cold mix the other Things with it, and fix Eggs, a little Nutmeg, Sugar, and Salt to your taile. It will take two Hours baking. A Plumb Pudding without Suet,] Take a Pint of Milk, mix it with Flour very thick, fix Eggs, four of the Whites left out, half 3 pound of Currans, half a pound of Raifins of the Sun, ftoned 5 a little Nutmeg, a little beaten Ginger, two Spoonfuls of Brandy, half a Spoonful of Rofe-water, half a pound of melted Butter $ mix it well, and boil it two Knurs. A proper Pafle for Tarts.] Take three Quarters of a pound of Butter mixed well with a pound of Flour. Or thus : Take equal Quantities of Flour, Butter, and Sugar mixed well 5 beat it with a rolling Pin, and roll ir thin.w To make Puff Pafle.] Take half a pound of Butter to a Quarter cf a Peck of Flour, add a little Salr, and then make it into Pafle with a little cold Water 3 then roll it our, and flick fmall Pieces of Butter over it, firewing a little Flour under it, and roll it over nine or ten different Times, till a pr u nd](https://iiif.wellcomecollection.org/image/b30504193_0064.jp2/full/800%2C/0/default.jpg)
