Transcribe
Translate
New England cookbook, 1855-1934
Page 9
More information
digital collection
archival collection guide
transcription tips
Potatoe - apple pudding Take about two doz potatoe of good size boil them, pair them, add a piece of butter about the size of a hen egg & rub in flour enough to make it moderately stiff, or stiff enough to roll over well. Pair & chop the apples fine as you would for any paste pudding. It requires boiling at least 2 hours. Pumpkin pudding To a quart of strained pumpkin, add a quart of sweet cream, 6 eggs & two crackers other things to your taste. Malborough Pudding To one quart of cream, add twelve eggs & twelve apples, the rind & juice of four lemons - 4 milk bisquits with - half a pound of sugar, & half a pound of butter melted in rose water. - Carrot Pudding, To a quart of new milk, add three quarters of a pound of grated Carrots, six eggs, six spoonsfull of flour - sugar & spice to your taste. It will take an hour to boil or bake them. - Batter Pudding - a pint of milk, 6 eggs, 4 spoonfuls of flour some nutmeg & a little salt - Batter puddings - , should be tied close.
Saving...
prev
next
Potatoe - apple pudding Take about two doz potatoe of good size boil them, pair them, add a piece of butter about the size of a hen egg & rub in flour enough to make it moderately stiff, or stiff enough to roll over well. Pair & chop the apples fine as you would for any paste pudding. It requires boiling at least 2 hours. Pumpkin pudding To a quart of strained pumpkin, add a quart of sweet cream, 6 eggs & two crackers other things to your taste. Malborough Pudding To one quart of cream, add twelve eggs & twelve apples, the rind & juice of four lemons - 4 milk bisquits with - half a pound of sugar, & half a pound of butter melted in rose water. - Carrot Pudding, To a quart of new milk, add three quarters of a pound of grated Carrots, six eggs, six spoonsfull of flour - sugar & spice to your taste. It will take an hour to boil or bake them. - Batter Pudding - a pint of milk, 6 eggs, 4 spoonfuls of flour some nutmeg & a little salt - Batter puddings - , should be tied close.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
