DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Mrs. Mear's Pudding   A quarter of a pound of apples peeled and shred very small, a quarter of a lb of grated Bread, a quarter of a lb of grated Sugar, a little lemon peel, chopped fine 1/2 a lb of Currants, 3 eggs, and a little Brandy, mix it altogether, boil it three hours, mind the waters boils before you put it in, you may either boil it in a cloth, or a mould to turn out grease the mould well, the above quantity will make a tolerable sized pudding.
Ginger Cakes  One lb of flour 3/4 lump sugar 5 Eggs leaving out one white 3/4 oz Ginger beat the eggs and sugar together before the flour is put in.
To Make Jumbles   Take the whites of 3 eggs beat them well, and take off the froth, then take a little milk and a little flour near a lb, and as much Sugar Sifted, a few carraway seeds beaten very fine, work all these into a very stiff paste and make them into what form you please.  bake them on white paper

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Mrs. Mear's Pudding A quarter of a pound of apples peeled and shred very small, a quarter of a lb of grated Bread, a quarter of a lb of grated Sugar, a little lemon peel, chopped fine 1/2 a lb of Currants, 3 eggs, and a little Brandy, mix it altogether, boil it three hours, mind the waters boils before you put it in, you may either boil it in a cloth, or a mould to turn out grease the mould well, the above quantity will make a tolerable sized pudding. Ginger Cakes One lb of flour 3/4 lump sugar 5 Eggs leaving out one white 3/4 oz Ginger beat the eggs and sugar together before the flour is put in. To Make Jumbles Take the whites of 3 eggs beat them well, and take off the froth, then take a little milk and a little flour near a lb, and as much Sugar Sifted, a few carraway seeds beaten very fine, work all these into a very stiff paste and make them into what form you please. bake them on white paper