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Abigail Wellington Townsend cookbook, circa 1840
Page 32
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Cocoanut pudding Clarify 3/4 lb sugar to one nut boil it very thick & scrape & put the nut to it six eggs leave out 3 whites soak two rusks in a half pt of milk 1/4 lb butter 12 spoonfuls of rose water some cinnamon & nutmeg mix it well, half an hour will bake it.
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Cocoanut pudding Clarify 3/4 lb sugar to one nut boil it very thick & scrape & put the nut to it six eggs leave out 3 whites soak two rusks in a half pt of milk 1/4 lb butter 12 spoonfuls of rose water some cinnamon & nutmeg mix it well, half an hour will bake it.
Szathmary Culinary Manuscripts and Cookbooks
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