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New England cookbook, 1855-1934
Page 29
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Apple pudding Cover the bottom & sides of your dish with slices of apples, then sprinkle a layer of sugar over them, also a layer of pounded cracker - on this put bits of butter & some nutmeg - so proceed till you fill up the dish. Bake it slowly. (To be eaten cold. - Sago - Pudding. A cup of Sago dissolved & put in a dish then put apples round & fill the dish up with water. Sauce, cream & sugar, mixed. - Trifles Cut some sponge cake in slices and lay in a deep dish make a little wine very sweet & pour it over it to moisten it. Spread jelly over it & make whips to stand as high as you can over it & ornament with citron (entire recipe crossed out) Lemon Cake. Weight of 12 eggs - in sugar. the weight of seven in flour, a wine glass of brandy - 4 lemons, rind & juice. Milk Biscuits 2 lb flour - 1/4 lb butter 1/4 lb sugar - 5 eggs, as much milk as will make a soft dough 2 table spoonsful of yeast. -
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Apple pudding Cover the bottom & sides of your dish with slices of apples, then sprinkle a layer of sugar over them, also a layer of pounded cracker - on this put bits of butter & some nutmeg - so proceed till you fill up the dish. Bake it slowly. (To be eaten cold. - Sago - Pudding. A cup of Sago dissolved & put in a dish then put apples round & fill the dish up with water. Sauce, cream & sugar, mixed. - Trifles Cut some sponge cake in slices and lay in a deep dish make a little wine very sweet & pour it over it to moisten it. Spread jelly over it & make whips to stand as high as you can over it & ornament with citron (entire recipe crossed out) Lemon Cake. Weight of 12 eggs - in sugar. the weight of seven in flour, a wine glass of brandy - 4 lemons, rind & juice. Milk Biscuits 2 lb flour - 1/4 lb butter 1/4 lb sugar - 5 eggs, as much milk as will make a soft dough 2 table spoonsful of yeast. -
Szathmary Culinary Manuscripts and Cookbooks
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