DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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Page 40

Puddings, Pies &c.
Delicious Rice Pudding
1 cup rice, well washed, 2 qts new milk, a pinch salt, sugar & flavoring to taste. grate nutmeg over it & bake in a slow oven 4 or 5 hours - Delicious either hot or cold -
Rice Meringue Pudding
Put 1 teacup of rice in 1 pt water, when the water is boiled away, add 1 pt milk, butter the size of an egg, yolks of 3 eggs, & the grated rind of 1 lemon, mix well, pour in a pudding dish, spread over the top the whites of the eggs beaten to a stiff froth with 1 cup sugar, set in the oven & brown a lilttle.
Sem Pudding.
1/2 package Cox gelatine, pour over it 1 cup of cold water, add 1 1/2 cups sugar, when soft, add 1 cup boiling water & the juice of 1 lemon. then the whites of 4 well-beaten eggs. beat all together till light & frothy, or until the gelatine will not settle after standing a few minutes. put in a glass & serve with a boiled custard made of 1 pt milk, the yolks of 4 eggs

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Puddings, Pies &c. Delicious Rice Pudding 1 cup rice, well washed, 2 qts new milk, a pinch salt, sugar & flavoring to taste. grate nutmeg over it & bake in a slow oven 4 or 5 hours - Delicious either hot or cold - Rice Meringue Pudding Put 1 teacup of rice in 1 pt water, when the water is boiled away, add 1 pt milk, butter the size of an egg, yolks of 3 eggs, & the grated rind of 1 lemon, mix well, pour in a pudding dish, spread over the top the whites of the eggs beaten to a stiff froth with 1 cup sugar, set in the oven & brown a lilttle. Sem Pudding. 1/2 package Cox gelatine, pour over it 1 cup of cold water, add 1 1/2 cups sugar, when soft, add 1 cup boiling water & the juice of 1 lemon. then the whites of 4 well-beaten eggs. beat all together till light & frothy, or until the gelatine will not settle after standing a few minutes. put in a glass & serve with a boiled custard made of 1 pt milk, the yolks of 4 eggs