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American cookbook, 1900-1920
Page 32
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[Caramel?] Pudding Place 1/2 cup-ful granulated [sug]ar in a pan and set over the [f]ire until melted, stirring [c]onstantly to prevent scortching. [T]hen add the melted sugar to [illegible] cupfuls scalding hot wit[h] [illegible] level cupfuls stale bread cru[mbs] made fine, 2 eggs beaten wi[th] 2/3 cupful of sugar, a 1/2 teaspoonful salt one tablespoonful melted butter and a teaspoonful of vani[lla] extract. Let stand for 20 minutes. [T]hen bake in a buttered pudd[ing] [illegible] for one hour, having the [illegible] moderate. When finished baki[ng] [illegible] in cold water until the heat [illegible] then set where it will chill [illegible] of fresh fruit pressed [illegible]
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[Caramel?] Pudding Place 1/2 cup-ful granulated [sug]ar in a pan and set over the [f]ire until melted, stirring [c]onstantly to prevent scortching. [T]hen add the melted sugar to [illegible] cupfuls scalding hot wit[h] [illegible] level cupfuls stale bread cru[mbs] made fine, 2 eggs beaten wi[th] 2/3 cupful of sugar, a 1/2 teaspoonful salt one tablespoonful melted butter and a teaspoonful of vani[lla] extract. Let stand for 20 minutes. [T]hen bake in a buttered pudd[ing] [illegible] for one hour, having the [illegible] moderate. When finished baki[ng] [illegible] in cold water until the heat [illegible] then set where it will chill [illegible] of fresh fruit pressed [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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