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Jane Lymburner cookbook, Jan. 2, 1817
Page 30
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To make a plain boiled pudding Take a pint of new milk mix with it six eggs well beaten two soonfuls of flour half an nutmeg grateg a little salt & sugar put this into bouling water and half an hour will boil it serve it up with melted butter WHiPt CREAM Take a quart of thick cream and the whites of eight eggs beaten with half a pint of sack mix it together and sweten to your taste with fine sugar whip it up with a whisk that has a bit of lemon peel tied in the middle take of the froth with a spoon lay it in your glasses
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To make a plain boiled pudding Take a pint of new milk mix with it six eggs well beaten two soonfuls of flour half an nutmeg grateg a little salt & sugar put this into bouling water and half an hour will boil it serve it up with melted butter WHiPt CREAM Take a quart of thick cream and the whites of eight eggs beaten with half a pint of sack mix it together and sweten to your taste with fine sugar whip it up with a whisk that has a bit of lemon peel tied in the middle take of the froth with a spoon lay it in your glasses
Szathmary Culinary Manuscripts and Cookbooks
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