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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 17
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Steamed Pudding (1) One cup of suet or half a cup of butter (1) One cup of molasses (2) Two cups of milk (8) Eight cups of flour (1) One cup of dried fruit (2) Two teaspoons of salaeratus (4) Four " " cream tartar (2) Two " " salt Stir all together and steam three hours - We eat with cream + molasses or molasses sauce Corn Pudding 24 Ears of Corn 1 quart milk 4 eggs Bake two hours
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Steamed Pudding (1) One cup of suet or half a cup of butter (1) One cup of molasses (2) Two cups of milk (8) Eight cups of flour (1) One cup of dried fruit (2) Two teaspoons of salaeratus (4) Four " " cream tartar (2) Two " " salt Stir all together and steam three hours - We eat with cream + molasses or molasses sauce Corn Pudding 24 Ears of Corn 1 quart milk 4 eggs Bake two hours
Szathmary Culinary Manuscripts and Cookbooks
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