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New England cookbook, 1855-1934

Page 34

Sauce for puddings
1 cup of butter 2 of sugar 1/2 cup of wine, nut meg - when ready to eat - pour on hot water. 
Apple Pudding -
1 pd - of strained apple - 1 do of sugar - 6 eggs 6 oz butter 1 pint of cream. make a paste
Lemon Cream
15 spoonful water 1/2 pd of load sugar 6 eggs the juice of 8 lemon - strain all through a guaze put it in a skillet over coals - put in rind of lemon when hot. Stir it all the time while heating - remove it when you find the consistency such as will occur when heat increses it
Calves foot Jelly
When the feet are well cleaned, boil them till tender, strain the liquor & let it stand till cold - scrape off the top & settlings put the remainder with the juice of six lemons 1/2 pt of white wine a little mace the rind of two lemons - sugar to your taste. Stir in the whites & shells of 3 eggs. 
Floating Island -
To a pint of milk take the yolks of 4 eggs nearly boil -  add sugar & lemon- beat the whites of eggs to a froth with currant jelly & put it on the Custard.

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Sauce for puddings 1 cup of butter 2 of sugar 1/2 cup of wine, nut meg - when ready to eat - pour on hot water. Apple Pudding - 1 pd - of strained apple - 1 do of sugar - 6 eggs 6 oz butter 1 pint of cream. make a paste Lemon Cream 15 spoonful water 1/2 pd of load sugar 6 eggs the juice of 8 lemon - strain all through a guaze put it in a skillet over coals - put in rind of lemon when hot. Stir it all the time while heating - remove it when you find the consistency such as will occur when heat increses it Calves foot Jelly When the feet are well cleaned, boil them till tender, strain the liquor & let it stand till cold - scrape off the top & settlings put the remainder with the juice of six lemons 1/2 pt of white wine a little mace the rind of two lemons - sugar to your taste. Stir in the whites & shells of 3 eggs. Floating Island - To a pint of milk take the yolks of 4 eggs nearly boil - add sugar & lemon- beat the whites of eggs to a froth with currant jelly & put it on the Custard.