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Elsie L. Smith cookbook, 1944
Page 37
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37 Puddings Caramel Custards 1/2 c. sugar melted to a light brown. Add to milk. 3 eggs beaten 1/4 t. salt 2 c. milk (hot). Bake in custard cups. Mrs. Chaffin's Indian Pudding 1 c. molasses 1 c. meal 1 t. cinnamon 1 pinch salt 2 qt. scalded milk Cook to-gether till thick and bake in buttered dish. Add cream & sugar or whipped cream & serve. Indian Tapioca (Mrs. Chaffin's.) 3 tbs. tapioca 1 qt. milk 1 egg 1/2 c. sugar 3 tbs. meal 1 pinch salt. 1 tbs. butter 1/2 c. molasses. Cook till thick in d. boiler and bake in moderate oven.
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37 Puddings Caramel Custards 1/2 c. sugar melted to a light brown. Add to milk. 3 eggs beaten 1/4 t. salt 2 c. milk (hot). Bake in custard cups. Mrs. Chaffin's Indian Pudding 1 c. molasses 1 c. meal 1 t. cinnamon 1 pinch salt 2 qt. scalded milk Cook to-gether till thick and bake in buttered dish. Add cream & sugar or whipped cream & serve. Indian Tapioca (Mrs. Chaffin's.) 3 tbs. tapioca 1 qt. milk 1 egg 1/2 c. sugar 3 tbs. meal 1 pinch salt. 1 tbs. butter 1/2 c. molasses. Cook till thick in d. boiler and bake in moderate oven.
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