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

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Page 43

Ratifia Pudding
Two ounces of ground Rice, boil in half a pint of cream, and a stick of cinnamon, when it is enough it will stiffen and leave the Pan, take it off and put it into a Dish, stir half a pound of Butter in the Rice till melted, when cold put in five Eggs, leaving out two of the Whites, a quarter of a pound of sugar, half a pint of cream, and twelve bitter almonds, one ounce of Jordan Almonds, beat fine, and a little Lemon Peel. NB Juice of Spinach and a little Tansy, will make this very good. Tansy
To make Ginger Beer
Ten gallons of Water, seven pounds of lump sugar, three ounces of ginger sliced or bruised, boil'd together for one hour, take off the scum as it rises, then empty it into a vessel, till cold, add the juice and rinds of twenty lemons, and one bottle of brandy, put half a spoonful of yeast on the top, stop it down close, the lemons must be pared thin, and the juice strained, in a fortnight it will be ready to bottle, and in a fortnight longer ready to drink.

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Ratifia Pudding Two ounces of ground Rice, boil in half a pint of cream, and a stick of cinnamon, when it is enough it will stiffen and leave the Pan, take it off and put it into a Dish, stir half a pound of Butter in the Rice till melted, when cold put in five Eggs, leaving out two of the Whites, a quarter of a pound of sugar, half a pint of cream, and twelve bitter almonds, one ounce of Jordan Almonds, beat fine, and a little Lemon Peel. NB Juice of Spinach and a little Tansy, will make this very good. Tansy To make Ginger Beer Ten gallons of Water, seven pounds of lump sugar, three ounces of ginger sliced or bruised, boil'd together for one hour, take off the scum as it rises, then empty it into a vessel, till cold, add the juice and rinds of twenty lemons, and one bottle of brandy, put half a spoonful of yeast on the top, stop it down close, the lemons must be pared thin, and the juice strained, in a fortnight it will be ready to bottle, and in a fortnight longer ready to drink.