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Jane E. Hassler cookbook, June 1857
Page 5
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Pudding - very good 1 qt sweet milk, good, yolks of four eggs, 3 tablespoonful brown sugar, beat with the yolks. Then add your milk, to which add 1 pint of bread crumbs. Butter a deep dish, pour in and bake - when baked spread currant jelly over the top - then [spread?] your whites well beaten with three tablespoonfuls of white sugar over the top - and bake a delicate brown. flavor to taste. Set it away until it is cold, and eat with cream. [Bus?] 1 gals. of water 1 lb of sugar 1 cup of Molasses 1 spoonful of cloves - 1 of ginger - 1 of [cinnamon?] 1 pint of yeast (fresh), 1 teaspoonful of cream of tartar. Ginger crackers 1 pt molasses 1 cup of sugar, 1 cup of butter ([or butter?] + lard), all three quantities put in pan and let come to a boil, set it off to cool, then stir in 1 tablespoonful of [illegible] flour enough to make a stiff dough,
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Pudding - very good 1 qt sweet milk, good, yolks of four eggs, 3 tablespoonful brown sugar, beat with the yolks. Then add your milk, to which add 1 pint of bread crumbs. Butter a deep dish, pour in and bake - when baked spread currant jelly over the top - then [spread?] your whites well beaten with three tablespoonfuls of white sugar over the top - and bake a delicate brown. flavor to taste. Set it away until it is cold, and eat with cream. [Bus?] 1 gals. of water 1 lb of sugar 1 cup of Molasses 1 spoonful of cloves - 1 of ginger - 1 of [cinnamon?] 1 pint of yeast (fresh), 1 teaspoonful of cream of tartar. Ginger crackers 1 pt molasses 1 cup of sugar, 1 cup of butter ([or butter?] + lard), all three quantities put in pan and let come to a boil, set it off to cool, then stir in 1 tablespoonful of [illegible] flour enough to make a stiff dough,
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