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New England cookbook, 1855-1934
Page 10
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A Quaking Pudding Grate the crumbs of a penny loaf & two spoonsful of the flour of rice, put it to a quart of rich milk & seven eggs - season it with nutmeg & rose water - To be boiled & eaten with sauce. Plum Pudding Pound a doz of Beachers, & add six quarts of milk, half a pound of suet choped fine, 1 doz of eggs, nearly a pound of flour, a pound of raisins, 2 pd of currants, pound & half of sugar, Ginger, salt, allspice, cloves, nutmeg & every spice according to your taste - a tumbler of brandy & a teacup of rose water Arrowroot or potatoe starch do One quart of milk, three large spoonsful of starch, three eggs - let the milk boil - mix the starch with cold milk & beat your eggs & add them to the boiling milk - make a good sauce Custards Eight eggs to a quart of milk a tea cup of rose water one stick of cinnamon & sweeten it to your taste. Boil your milk & turn it into a milk pan - put in your eggs after beating them well. Then strain your custard, turn it out into cups - then boil them.
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A Quaking Pudding Grate the crumbs of a penny loaf & two spoonsful of the flour of rice, put it to a quart of rich milk & seven eggs - season it with nutmeg & rose water - To be boiled & eaten with sauce. Plum Pudding Pound a doz of Beachers, & add six quarts of milk, half a pound of suet choped fine, 1 doz of eggs, nearly a pound of flour, a pound of raisins, 2 pd of currants, pound & half of sugar, Ginger, salt, allspice, cloves, nutmeg & every spice according to your taste - a tumbler of brandy & a teacup of rose water Arrowroot or potatoe starch do One quart of milk, three large spoonsful of starch, three eggs - let the milk boil - mix the starch with cold milk & beat your eggs & add them to the boiling milk - make a good sauce Custards Eight eggs to a quart of milk a tea cup of rose water one stick of cinnamon & sweeten it to your taste. Boil your milk & turn it into a milk pan - put in your eggs after beating them well. Then strain your custard, turn it out into cups - then boil them.
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