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Jane E. Hassler cookbook, June 1857
Page 39
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Lemon Puddings 2 lbs of sugar, 20 eggs whites beaten seperate 1 lb of butter, worked to a cream, grate the rind and squze the juice of 4 lemons, 1/2 glass of Brandy, nutmeg, Bake it on paste. This will make 10 puddings. Orange Puddings. Made as above, only taking oranges instead of lemons. Potatoes Puddings. 2 lbs of Potatoes boiled, and passed through a seive, 10 eggs well beaten, 3/4 of a lb of Butter worked to a cream, 2 lbs of sugar, 1 gill of Brandy; spices to your taste. Bake on paste. Sweet Potato Puddings. Boil 1 lb of sweet potatoes, very tender, rub then while hot, through a seive, add 6 eggs well beaten, 3/4 lb of sugar, 3/4 of butter, 1 gill of Brandy, and spices to your taste. If you do not think it quite thin enough, add a very little milk. Bake on paste.
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Lemon Puddings 2 lbs of sugar, 20 eggs whites beaten seperate 1 lb of butter, worked to a cream, grate the rind and squze the juice of 4 lemons, 1/2 glass of Brandy, nutmeg, Bake it on paste. This will make 10 puddings. Orange Puddings. Made as above, only taking oranges instead of lemons. Potatoes Puddings. 2 lbs of Potatoes boiled, and passed through a seive, 10 eggs well beaten, 3/4 of a lb of Butter worked to a cream, 2 lbs of sugar, 1 gill of Brandy; spices to your taste. Bake on paste. Sweet Potato Puddings. Boil 1 lb of sweet potatoes, very tender, rub then while hot, through a seive, add 6 eggs well beaten, 3/4 lb of sugar, 3/4 of butter, 1 gill of Brandy, and spices to your taste. If you do not think it quite thin enough, add a very little milk. Bake on paste.
Szathmary Culinary Manuscripts and Cookbooks
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