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Wisconsin cookbook, 1900-1920
Page 26
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1 tablespoon lemon juice 1/2 cup whipped cream Whites of 2 eggs beaten stiff. Set to cool. Peach Tapioca Pudding 1/2 cup tapioca 1 qt. water or milk } boil 1/4 tesp. nutmeg 1/2 salt 1/2 sugar 1/2 tesp. vanilla Line the pudding dish with peaches sprinkle with sugar. Bake 1/2 hour & serve with cream or whipped Pudding 1 cup of sweet milk 1/2 cup bread crumbs 1/4 cup sugar 1 tesp. butter 1 egg yoke grated rind of 1 lemon Bake 1/2 hour, then take whites of 1 egg, beat stiff. 1/4 cup sugar Juice of 1/2 lemon Sprinkle on pudding & put in oven to brown. Peach Pudding 1 can peaches cooked 1 heaping tablespoon lard 1 cup flour 1 tesp. B.P. 1/2 tesp. salt Mix with milk, roll thick, put over the peaches with trifle bit of water on peaches. Put on top of stove & let simmer till top rises & then pour juice over &
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1 tablespoon lemon juice 1/2 cup whipped cream Whites of 2 eggs beaten stiff. Set to cool. Peach Tapioca Pudding 1/2 cup tapioca 1 qt. water or milk } boil 1/4 tesp. nutmeg 1/2 salt 1/2 sugar 1/2 tesp. vanilla Line the pudding dish with peaches sprinkle with sugar. Bake 1/2 hour & serve with cream or whipped Pudding 1 cup of sweet milk 1/2 cup bread crumbs 1/4 cup sugar 1 tesp. butter 1 egg yoke grated rind of 1 lemon Bake 1/2 hour, then take whites of 1 egg, beat stiff. 1/4 cup sugar Juice of 1/2 lemon Sprinkle on pudding & put in oven to brown. Peach Pudding 1 can peaches cooked 1 heaping tablespoon lard 1 cup flour 1 tesp. B.P. 1/2 tesp. salt Mix with milk, roll thick, put over the peaches with trifle bit of water on peaches. Put on top of stove & let simmer till top rises & then pour juice over &
Szathmary Culinary Manuscripts and Cookbooks
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