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New England cookbook, 1825-1870
Page 108
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Wheat Flour Pudding For baking - use 1 qt milk - 9 eggs - 9 table-spoonfulls of flour and 1 teaspoonful of Salt. For boiling - 1 qt flour - 1 qt milk 5 eggs - 1 teaspoon of Salt. Cottage Pudding 1 pint of flour 1 teaspoonful of butter 2 eggs 1 teaspoonful Soda 2 teaspoonfuls Cream Tartar 1 teacupful of Sweet milk Stir well together put in a deep pan and bake half an hour. Serve up with Sauce made to the taste.
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Wheat Flour Pudding For baking - use 1 qt milk - 9 eggs - 9 table-spoonfulls of flour and 1 teaspoonful of Salt. For boiling - 1 qt flour - 1 qt milk 5 eggs - 1 teaspoon of Salt. Cottage Pudding 1 pint of flour 1 teaspoonful of butter 2 eggs 1 teaspoonful Soda 2 teaspoonfuls Cream Tartar 1 teacupful of Sweet milk Stir well together put in a deep pan and bake half an hour. Serve up with Sauce made to the taste.
Szathmary Culinary Manuscripts and Cookbooks
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