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

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Another.  Boil 1 pint of milk, mix 2 spoonsful of Rice flour, with a little cold milk, stir it in the boiling milk, add a small piece of butter 5 eggs, 1 nutmeg, 1 glass of wine, the juice and peal of 1 lemon, sugar to you taste. Bake in dishes.  Corn Pudding.  Boil 2 qts of milk, while boiling stir in 1 qt of corn meal, 1/2 lb of Butter. 10 eggs sugar to your taste, 1/2 gill of Brandy, nutmeg, eaten with wine sauce. This will make three sizeable puddings.  Bread & Butter pudding.  Slice bread, butter it well, lay it in a dish. Beat 2 eggs, a little sugar, nutmeg, and some milk, and pour over it.  Quince Pudding.  Take 6 large quinces scald them till tender, peal then & take the pulp from the core. 7 eggs well beaten, leaving out the whites of 3. 1/2 pt of cream. 1/2 lb of sugar, and a good lump of Butter.

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Another. Boil 1 pint of milk, mix 2 spoonsful of Rice flour, with a little cold milk, stir it in the boiling milk, add a small piece of butter 5 eggs, 1 nutmeg, 1 glass of wine, the juice and peal of 1 lemon, sugar to you taste. Bake in dishes. Corn Pudding. Boil 2 qts of milk, while boiling stir in 1 qt of corn meal, 1/2 lb of Butter. 10 eggs sugar to your taste, 1/2 gill of Brandy, nutmeg, eaten with wine sauce. This will make three sizeable puddings. Bread & Butter pudding. Slice bread, butter it well, lay it in a dish. Beat 2 eggs, a little sugar, nutmeg, and some milk, and pour over it. Quince Pudding. Take 6 large quinces scald them till tender, peal then & take the pulp from the core. 7 eggs well beaten, leaving out the whites of 3. 1/2 pt of cream. 1/2 lb of sugar, and a good lump of Butter.