Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 22
More information
digital collection
archival collection guide
transcription tips
22 Puddings Currant Jelly Pudding 1 tea cup of jelly, 6 eggs, 1/4 lb butter, sugar and nutmeg to your taste. Bake in pastry. Potato Pudding Put 3/4 lb butter in 1 1/2 lbs well mashed potatoes while they are warm. Beat 6 eggs with 3/4 lb sugar rolled fine. Mix all well together. Season with lemon, nutmeg, and mace. In pastry. Cocoa nut pudding 1 lb grated cocoa nut, 1/4 lb butter, whites of 8 eggs beat to a froth, 1/2 lb sugar, wine glass of wine, and one of brandy. A little soda water and if too stiff, add a little cream. Another cocoa nut pudding One grated cocoa nut, 3 eggs, 2 cups sugar, beat with the eggs, 1/2 spoonful butter and 2/3 of a cup of milk. Cottage pudding 2 eggs, 1 pt flour, 1 1/2 teacup milk, 1 cup sugar, 2 1/2 tablespoonfuls butter, 2 teaspoons cream of tartar, and one of soda. Bake 1/2 hour.
Saving...
prev
next
22 Puddings Currant Jelly Pudding 1 tea cup of jelly, 6 eggs, 1/4 lb butter, sugar and nutmeg to your taste. Bake in pastry. Potato Pudding Put 3/4 lb butter in 1 1/2 lbs well mashed potatoes while they are warm. Beat 6 eggs with 3/4 lb sugar rolled fine. Mix all well together. Season with lemon, nutmeg, and mace. In pastry. Cocoa nut pudding 1 lb grated cocoa nut, 1/4 lb butter, whites of 8 eggs beat to a froth, 1/2 lb sugar, wine glass of wine, and one of brandy. A little soda water and if too stiff, add a little cream. Another cocoa nut pudding One grated cocoa nut, 3 eggs, 2 cups sugar, beat with the eggs, 1/2 spoonful butter and 2/3 of a cup of milk. Cottage pudding 2 eggs, 1 pt flour, 1 1/2 teacup milk, 1 cup sugar, 2 1/2 tablespoonfuls butter, 2 teaspoons cream of tartar, and one of soda. Bake 1/2 hour.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
