Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 40
More information
digital collection
archival collection guide
transcription tips
Boiled Plum Pudding. Home. 1 cup Molasses. 1 of milk - 1 1/2 of raisins 1/2 of butter. 4 of flour, and a little spice boil 4 hours - eat with Wine Sauce. Nameless Pudding. New York 1 qt milk - 6 eggs - 1 teacup Indian meal 2 oz suet - 6 tablespoons sugar - salt to taste scaled the meal with the milk - bake 1 hour hot oven. Sauce butter & sugar, some nutmeg Baked Plum Pudding. "Clara" 1 Lb stale bread sliced thin & wet with 3 pints milk - let it stand until well soaked 1 1/2 Lb suet - 1 1/2 of raisins - 1/2 citron - 1/4 sugar 1 1/2 currants - 1 tablespoon mace - 1 of cloves 1 glass wine - 1 glass brandy - 1 egg. - mix the bread, suet, milk & sugar together, then brandy wine, spice, then the eggs & lastly fruit Bake 2 hours.
Saving...
prev
next
Boiled Plum Pudding. Home. 1 cup Molasses. 1 of milk - 1 1/2 of raisins 1/2 of butter. 4 of flour, and a little spice boil 4 hours - eat with Wine Sauce. Nameless Pudding. New York 1 qt milk - 6 eggs - 1 teacup Indian meal 2 oz suet - 6 tablespoons sugar - salt to taste scaled the meal with the milk - bake 1 hour hot oven. Sauce butter & sugar, some nutmeg Baked Plum Pudding. "Clara" 1 Lb stale bread sliced thin & wet with 3 pints milk - let it stand until well soaked 1 1/2 Lb suet - 1 1/2 of raisins - 1/2 citron - 1/4 sugar 1 1/2 currants - 1 tablespoon mace - 1 of cloves 1 glass wine - 1 glass brandy - 1 egg. - mix the bread, suet, milk & sugar together, then brandy wine, spice, then the eggs & lastly fruit Bake 2 hours.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
