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New England cookbook, 1880s
Page 47
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Rice Pudding. Butter a pudding dish thoroughly leaving a piece of butter half the size of an egg in the dish. Take six even tablespoonsful of rice to two quarts of milk. Let this soak several hours. Sweeten to your taste, add a little nutmeg. Let it bake slowly an hour and a half, stirring occasionally. Take it out of the oven when quite milky and let it partly cool before eating. Orange Pudding. Beat the yolks of 4 eggs, 4 tablespoons sugar & 2 table spoons corn starch. Heat 1 pint milk, stir in the mixture and boil three minutes - pour it over 4 oranges sliced in sugar that have stood one hour. Beat whites of the eggs, 4 table spoons sugar spread over, and brown.
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Rice Pudding. Butter a pudding dish thoroughly leaving a piece of butter half the size of an egg in the dish. Take six even tablespoonsful of rice to two quarts of milk. Let this soak several hours. Sweeten to your taste, add a little nutmeg. Let it bake slowly an hour and a half, stirring occasionally. Take it out of the oven when quite milky and let it partly cool before eating. Orange Pudding. Beat the yolks of 4 eggs, 4 tablespoons sugar & 2 table spoons corn starch. Heat 1 pint milk, stir in the mixture and boil three minutes - pour it over 4 oranges sliced in sugar that have stood one hour. Beat whites of the eggs, 4 table spoons sugar spread over, and brown.
Szathmary Culinary Manuscripts and Cookbooks
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