DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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29
Potatoe Pudding
Three quarters of a pound of Potatoes, boil, beat them in a Mortar, with half a pound of Butter, half a pound of powder Sugar, five Eggs beat them well, add half a Gill of Cream, one Spoonful of Flour, a little Mace or Cinnamon, and three spoonfuls of Wine or Brandy, mix ll theese together, Bake it in a quick Oven. 

Sago Pudding
To three ounces of Sago, put one quart of Milk or more if you think proper, boil it over a slow Fire 'till soft, when cold put in six Eggs leaving out the whites of two, beat the Eggs very well, put in a cup of Cream, a cup of Sack, or white Wine, some Nutmeg, and the crumbs of an old halfpenny Loaf, Sugar to your Taste, you may boil a little Cinnamon in it

Little Puddings
Five Eggs, three spoonfuls of Flour, a pint of Milk, and a quarter of a pound of Butter, Sugar, and Nutmeg to your Taste - Melt the Butter in the Milk, and baked them in Tea Cups or small Basons

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29 Potatoe Pudding Three quarters of a pound of Potatoes, boil, beat them in a Mortar, with half a pound of Butter, half a pound of powder Sugar, five Eggs beat them well, add half a Gill of Cream, one Spoonful of Flour, a little Mace or Cinnamon, and three spoonfuls of Wine or Brandy, mix ll theese together, Bake it in a quick Oven. Sago Pudding To three ounces of Sago, put one quart of Milk or more if you think proper, boil it over a slow Fire 'till soft, when cold put in six Eggs leaving out the whites of two, beat the Eggs very well, put in a cup of Cream, a cup of Sack, or white Wine, some Nutmeg, and the crumbs of an old halfpenny Loaf, Sugar to your Taste, you may boil a little Cinnamon in it Little Puddings Five Eggs, three spoonfuls of Flour, a pint of Milk, and a quarter of a pound of Butter, Sugar, and Nutmeg to your Taste - Melt the Butter in the Milk, and baked them in Tea Cups or small Basons