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American cookbook, 1900
Page 63
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College Puddings. Three quarters of a pound of suet chopped very fine, 3/4 lb grated bread, 1/2 lb of currants, ditto brown sugar, 3 eggs or as many as will wet them, a little ginger you may add & a little salt. Make them up in balls the size of an egg & boil them separately; 20 minutes boils them. Muffin Pudding Pour boiling milk over a muffin till perfectly soft, then split it & spread it with jam, close it & stick it with 1/2 oz of blanched sweet almonds, put it in a basin or mould, & fill it with a
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College Puddings. Three quarters of a pound of suet chopped very fine, 3/4 lb grated bread, 1/2 lb of currants, ditto brown sugar, 3 eggs or as many as will wet them, a little ginger you may add & a little salt. Make them up in balls the size of an egg & boil them separately; 20 minutes boils them. Muffin Pudding Pour boiling milk over a muffin till perfectly soft, then split it & spread it with jam, close it & stick it with 1/2 oz of blanched sweet almonds, put it in a basin or mould, & fill it with a
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