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Jane Lymburner cookbook, Jan. 2, 1817
Page 26
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An Apple pudding Make a good puff paste roll it out half an inch thick pare and core the apples enough to fill the crust and close it up tie it up in a cloth and boil it if a small pudding two hours if a large one three or four hours when it is enough turn it into a dish cut a piece of crust out of the top butter and sugar it to the taste lay on the crust again and send it to the table hot A plain baked pudding Boil a quart of milk then stir in flour till thick add half a pound of butter six ounces of sugar a nutmeg grated a little salt ten eggs but not all the whites mix them well put them into a dish buttered three quarters of an hour to bake
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An Apple pudding Make a good puff paste roll it out half an inch thick pare and core the apples enough to fill the crust and close it up tie it up in a cloth and boil it if a small pudding two hours if a large one three or four hours when it is enough turn it into a dish cut a piece of crust out of the top butter and sugar it to the taste lay on the crust again and send it to the table hot A plain baked pudding Boil a quart of milk then stir in flour till thick add half a pound of butter six ounces of sugar a nutmeg grated a little salt ten eggs but not all the whites mix them well put them into a dish buttered three quarters of an hour to bake
Szathmary Culinary Manuscripts and Cookbooks
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