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New England cookbook, 1855-1934
Page 18
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A Birds [next?] Pudding. - Make as much batter as you can with 2 eggs - Core & peal as many apples as will sett handsomely in the dish put into each a little sugar, then make as much nice custard as will fill the dish, reserve a pint to pour over after it has been in the oven fifteen minutes. One hour will bake it if the apples are not very hard. - Cookies another kind - Six cups of flour, three of sugar, 3 eggs, one cup of cream, one of butter, a teaspoonfull of pearlash dissolved in the cream, some carraway seeds, drop the batter on tins & bake it in a cool oven. - Rusk Three eggs, 3 cups of milk, 1 cup of yeast, 2 cups of sugar, 1/2 cup of butter - Make it about the consistency of pancakes, sit it by to rise, then add flour enough to make it as stiff as bread. Then raise it again & bake it immediately. -
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A Birds [next?] Pudding. - Make as much batter as you can with 2 eggs - Core & peal as many apples as will sett handsomely in the dish put into each a little sugar, then make as much nice custard as will fill the dish, reserve a pint to pour over after it has been in the oven fifteen minutes. One hour will bake it if the apples are not very hard. - Cookies another kind - Six cups of flour, three of sugar, 3 eggs, one cup of cream, one of butter, a teaspoonfull of pearlash dissolved in the cream, some carraway seeds, drop the batter on tins & bake it in a cool oven. - Rusk Three eggs, 3 cups of milk, 1 cup of yeast, 2 cups of sugar, 1/2 cup of butter - Make it about the consistency of pancakes, sit it by to rise, then add flour enough to make it as stiff as bread. Then raise it again & bake it immediately. -
Szathmary Culinary Manuscripts and Cookbooks
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