DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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Page 70

Tapioca Pudding.
4 table spoons tapioca 1 quart milk 4 eggs, save the whites of 2 eggs for frosting. 1 table spoon sugar. Soak the tapioca over night in a little water. Boil the milk & turn on it. When blood warm add sugar & eggs well beaten - bake an hour - when cooled a little add the whites of the 2 eggs & 1/2 pound of sugar beaten together for frosting.  This answers for sauce.
Ground Rice Pudding. Mrs. Ripley. No. 3.
3 pints milk 1 cup rice 2 cups sugar 1 cup butter 6 eggs
Cottage Pudding. Mrs. Ripley. No. 1.
1 cup white sugar. 2 table spoons melted butter 1 egg 1 cup sweet milk small pint flour 2 tea spoons cream tartar 1 ditto soda. Bake & eat with sauce.
Cottage Pudding. Mrs. Matson. No. 2.
1 cup sugar 1/2 cup butter 1 cup sweet milk 1 pint flour 2 eggs, 2 teaspoons cream tartar 1 ditto soda 1 cup fruit. steam 3/4 of an hour.
Cottage Pudding. Mrs. Kimball. No. 3.
2 cups sifted sugar 2 cups milk 2 tablespoons

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Tapioca Pudding. 4 table spoons tapioca 1 quart milk 4 eggs, save the whites of 2 eggs for frosting. 1 table spoon sugar. Soak the tapioca over night in a little water. Boil the milk & turn on it. When blood warm add sugar & eggs well beaten - bake an hour - when cooled a little add the whites of the 2 eggs & 1/2 pound of sugar beaten together for frosting. This answers for sauce. Ground Rice Pudding. Mrs. Ripley. No. 3. 3 pints milk 1 cup rice 2 cups sugar 1 cup butter 6 eggs Cottage Pudding. Mrs. Ripley. No. 1. 1 cup white sugar. 2 table spoons melted butter 1 egg 1 cup sweet milk small pint flour 2 tea spoons cream tartar 1 ditto soda. Bake & eat with sauce. Cottage Pudding. Mrs. Matson. No. 2. 1 cup sugar 1/2 cup butter 1 cup sweet milk 1 pint flour 2 eggs, 2 teaspoons cream tartar 1 ditto soda 1 cup fruit. steam 3/4 of an hour. Cottage Pudding. Mrs. Kimball. No. 3. 2 cups sifted sugar 2 cups milk 2 tablespoons