DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

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Page 32

Quince Puddings.  Pare and core 3 large quinces, and boil them until they are soft, but not till they break.  Drain off the water, and mash the quinces with the back of a spoon.  Stir into them 1/4 lb of sugar, the juice of an orange or lemon and set them away to cool.  When quite cold mix with 2 ozs of butter, 7 eggs well beaten, and bake in puff paste.  Apple puddings & stewed gooseberries, may be done the same way.  Rice Puddings.  Boil 1/2 lb of Rice in milk, until it is quite tender, beat it well with a spoon, or mash the grains, 3/4 lb of Sugar, 3/4 lb Butter melted, 6 eggs, a gill of wine, some nutmeg.  Bake it on paste.  For a change it may be boiled, and eaten with butter, sugar & wine.  Ground Rice Puddings.  Boil a very larg spoonful of ground rice in a pint of milk, with lemon peal & cinnamon When cold add sugar, nutmeg, and 2 eggs well beaten.  Bake in paste.

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Quince Puddings. Pare and core 3 large quinces, and boil them until they are soft, but not till they break. Drain off the water, and mash the quinces with the back of a spoon. Stir into them 1/4 lb of sugar, the juice of an orange or lemon and set them away to cool. When quite cold mix with 2 ozs of butter, 7 eggs well beaten, and bake in puff paste. Apple puddings & stewed gooseberries, may be done the same way. Rice Puddings. Boil 1/2 lb of Rice in milk, until it is quite tender, beat it well with a spoon, or mash the grains, 3/4 lb of Sugar, 3/4 lb Butter melted, 6 eggs, a gill of wine, some nutmeg. Bake it on paste. For a change it may be boiled, and eaten with butter, sugar & wine. Ground Rice Puddings. Boil a very larg spoonful of ground rice in a pint of milk, with lemon peal & cinnamon When cold add sugar, nutmeg, and 2 eggs well beaten. Bake in paste.