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New England cookbook, 1855-1934
Page 55
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Cream Pudding (Mrs Elliott) A quart of milk with 4 large spoonsful of flour boil 1/2 an hour, beat up with 4 eggs ready to turn in when boiled, then turn it into the dish you are to send it to the table in, and pour in a wine glass of wine, or a teaspoon full of extract - of vanilla. The eggs must be stirred in perfectly even. Sift sugar on the top quite thick, and set it away to cool. Buns - (Mrs Wells' receipt 1 1/2 cup of butter (or two thirds) 2 do do sugar 2 do do Milk 1 do of yeast - A little nutmeg - add flour - & sit it by to rise - next morning add more flour - roll out the cakes & put them into pans to rise - add saleratus Cup Cakes - 1 cup of butter, 5 do flour 5 eggs 1 cup sour milk 2 do sugar cream tartar two teaspoonsful & one of soda - nutmeg (currants if you like
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Cream Pudding (Mrs Elliott) A quart of milk with 4 large spoonsful of flour boil 1/2 an hour, beat up with 4 eggs ready to turn in when boiled, then turn it into the dish you are to send it to the table in, and pour in a wine glass of wine, or a teaspoon full of extract - of vanilla. The eggs must be stirred in perfectly even. Sift sugar on the top quite thick, and set it away to cool. Buns - (Mrs Wells' receipt 1 1/2 cup of butter (or two thirds) 2 do do sugar 2 do do Milk 1 do of yeast - A little nutmeg - add flour - & sit it by to rise - next morning add more flour - roll out the cakes & put them into pans to rise - add saleratus Cup Cakes - 1 cup of butter, 5 do flour 5 eggs 1 cup sour milk 2 do sugar cream tartar two teaspoonsful & one of soda - nutmeg (currants if you like
Szathmary Culinary Manuscripts and Cookbooks
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