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American cookbook, ca. 1850
Page 84
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Arrow Root Pudding Mix 2 Table spoonfulls of Arrow Root with a little cold milk, then pour on it a pint of boiling milk keep stirring it, & when nearly cold add 4 eggs, a little nutmeg, sugar & brandy to taste put it in a basin with a buttered paper over it & boil it an hour Ground Rice pudding To a pint of milk add 3 Table spoonfulls of ground rice set it on a clear fire & keep stirring it till boiled to a proper thickness, then pour it on 3/4 lb of butter & squeeze in the juice of 2 lemons & grate in the peel when cold add the yolks of 6 & the white of 4 eggs well beaten & sweeten to taste A plain baked plum pudding 1/2 lb of suet 1/2 lb of plums 1/4 lb currants 3 spoonfulls of sugar 3 spoonfulls of flour some bread crumbs a little nutmeg 3 eggs
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Arrow Root Pudding Mix 2 Table spoonfulls of Arrow Root with a little cold milk, then pour on it a pint of boiling milk keep stirring it, & when nearly cold add 4 eggs, a little nutmeg, sugar & brandy to taste put it in a basin with a buttered paper over it & boil it an hour Ground Rice pudding To a pint of milk add 3 Table spoonfulls of ground rice set it on a clear fire & keep stirring it till boiled to a proper thickness, then pour it on 3/4 lb of butter & squeeze in the juice of 2 lemons & grate in the peel when cold add the yolks of 6 & the white of 4 eggs well beaten & sweeten to taste A plain baked plum pudding 1/2 lb of suet 1/2 lb of plums 1/4 lb currants 3 spoonfulls of sugar 3 spoonfulls of flour some bread crumbs a little nutmeg 3 eggs
Szathmary Culinary Manuscripts and Cookbooks
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