DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 39

Indian Pudding               Mrs. G.G. Randall
      1 pt meal to 1 qt milk ~Boil the milk and stir in the meal. 1/2 pint molasses ~1 egg (if you please) sweet apples improve it. Keep in oven all night and eat healthy.

Tapioca Cream                   Mrs. Randall 
      Take a 2 quart pail and put it in a kettle of cold water. ~Pour into the pail 1 quart milk 1 cup tapioca. ~Cover the pail and kettle and boil the water until the tapioca is clear. ~Stirring it once in a while. ~Then stir in 4 eggs beaten well with 5 spoons sugar. ~Let it cook a minute and when cool add a little lemon. Eat warm or cold.

Sponge Pudding            Mrs. Ditto
     1/2 cup sugar ~1/2 cup butter ~1 cup milk. 4 eggs ~2 teaspoons [illegible?]tartar ~1 of soda bake as stiff as pound cake.      Bake 1 hour

Transcribed by Jingyi T.

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Indian Pudding Mrs. G.G. Randall 1 pt meal to 1 qt milk ~Boil the milk and stir in the meal. 1/2 pint molasses ~1 egg (if you please) sweet apples improve it. Keep in oven all night and eat healthy. Tapioca Cream Mrs. Randall Take a 2 quart pail and put it in a kettle of cold water. ~Pour into the pail 1 quart milk 1 cup tapioca. ~Cover the pail and kettle and boil the water until the tapioca is clear. ~Stirring it once in a while. ~Then stir in 4 eggs beaten well with 5 spoons sugar. ~Let it cook a minute and when cool add a little lemon. Eat warm or cold. Sponge Pudding Mrs. Ditto 1/2 cup sugar ~1/2 cup butter ~1 cup milk. 4 eggs ~2 teaspoons [illegible?]tartar ~1 of soda bake as stiff as pound cake. Bake 1 hour Transcribed by Jingyi T.