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American cookbook, 1850-1870
Page 11
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Wine dip -- Take a tumbler of wine to two tumblers of water. Melt an ounce of butter with a little flour. As soon as the wine boils, add a small cup of sugar, stir in the butter To make puff pudding Take four eggs to a pint of milk. Beat the eggs till they are light, separately. Stir in some flour into the milk, about 1/4 of a pound, 2 ounces of butter. Mix all together, stirring in whites of eggs last. Bake 3/4 of an hour Mrs. S.J. [illegible] Egg Nogg -- Take 1 egg and beat it light in a tumbler, then add 2 tablespoons of cream, and pour in brandy to suit the taste, also sugar, stir hard while pouring the liquor in fill the tumbler with cream. In making a large quantity beat the whites of the eggs light, and drop over [top?] of the bowl
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Wine dip -- Take a tumbler of wine to two tumblers of water. Melt an ounce of butter with a little flour. As soon as the wine boils, add a small cup of sugar, stir in the butter To make puff pudding Take four eggs to a pint of milk. Beat the eggs till they are light, separately. Stir in some flour into the milk, about 1/4 of a pound, 2 ounces of butter. Mix all together, stirring in whites of eggs last. Bake 3/4 of an hour Mrs. S.J. [illegible] Egg Nogg -- Take 1 egg and beat it light in a tumbler, then add 2 tablespoons of cream, and pour in brandy to suit the taste, also sugar, stir hard while pouring the liquor in fill the tumbler with cream. In making a large quantity beat the whites of the eggs light, and drop over [top?] of the bowl
Szathmary Culinary Manuscripts and Cookbooks
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