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Wisconsin cookbook, 1900-1920
Page 23
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Puddings Cottage Pudding 1 eggs 1/2 cup sugar 1/2 tablespoon butter 1/2 cup sweet milk 1 tesp. B.P. Flour enough to make batter Banana Pudding Heat 2 cups milk 1/2 cup sugar 1 tablespoon corn starch 2 egg yokes Pinch of salt Stir till thickens then add whites beaten to a floss, when cool pour over 4 sliced bananas Serve with cream. Steam Pudding 1 egg 1/2 cup butter 1 cup milk 1/2 cup molasses 1 tesp. soda 1/2 cup raisins. 2 cup flour Salt, steam 1 hour Rice Pudding 1 cup boiled rice 1/2 cup milk 2 tablespoons sugar 1 tablespoon butter 1/2 cup raisins Bake 1/2 hour Tapioca Pudding 1 cup tapioca 2 cup water boil 1 cup milk 1 egg 1 tablespoon butter 1 tablespoon sugar Nutmeg Bake 1/2 hour
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Puddings Cottage Pudding 1 eggs 1/2 cup sugar 1/2 tablespoon butter 1/2 cup sweet milk 1 tesp. B.P. Flour enough to make batter Banana Pudding Heat 2 cups milk 1/2 cup sugar 1 tablespoon corn starch 2 egg yokes Pinch of salt Stir till thickens then add whites beaten to a floss, when cool pour over 4 sliced bananas Serve with cream. Steam Pudding 1 egg 1/2 cup butter 1 cup milk 1/2 cup molasses 1 tesp. soda 1/2 cup raisins. 2 cup flour Salt, steam 1 hour Rice Pudding 1 cup boiled rice 1/2 cup milk 2 tablespoons sugar 1 tablespoon butter 1/2 cup raisins Bake 1/2 hour Tapioca Pudding 1 cup tapioca 2 cup water boil 1 cup milk 1 egg 1 tablespoon butter 1 tablespoon sugar Nutmeg Bake 1/2 hour
Szathmary Culinary Manuscripts and Cookbooks
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