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

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Page 74

Sarah's pudding sauce.  No. 1.
1 pint cold water 2 tablespoons flour mixed smoothly & then boil -1 cup white sugar piece of butter size of 1/2 an egg - when all beaten together pour the water & flour on & all is ready - take off the stove when adding sugar etc. - a little salt - flavor with lemon or extract of lemon.
Pudding sauce  Mrs. Dudley  No. 2.
1/2 cup butter 1 cup sugar well rubbed together 2 eggs put in a bowl & set over a tea kettle of boiling water & stir until thoroughly heated, add a little hot water & flavor with nutmeg or wine.
Sauce for suet pudding.  Mrs. Matson.  No. 2.
1 cup sugar, 1/2 cup butter, 1 cup hot water 2 eggs, wine to flavor.
Country Apple pudding.  No. 3.
1 pint scalding milk 1/2 pint Indian meal 1 tea spoon salt - 6 sweet apples cut in small pieces  Bake not less than 3 hours.
Puff Pudding.
Pour scalding milk upon white bread sliced - let it stand till well soaked, then beat it well with 4 eggs & add

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Sarah's pudding sauce. No. 1. 1 pint cold water 2 tablespoons flour mixed smoothly & then boil -1 cup white sugar piece of butter size of 1/2 an egg - when all beaten together pour the water & flour on & all is ready - take off the stove when adding sugar etc. - a little salt - flavor with lemon or extract of lemon. Pudding sauce Mrs. Dudley No. 2. 1/2 cup butter 1 cup sugar well rubbed together 2 eggs put in a bowl & set over a tea kettle of boiling water & stir until thoroughly heated, add a little hot water & flavor with nutmeg or wine. Sauce for suet pudding. Mrs. Matson. No. 2. 1 cup sugar, 1/2 cup butter, 1 cup hot water 2 eggs, wine to flavor. Country Apple pudding. No. 3. 1 pint scalding milk 1/2 pint Indian meal 1 tea spoon salt - 6 sweet apples cut in small pieces Bake not less than 3 hours. Puff Pudding. Pour scalding milk upon white bread sliced - let it stand till well soaked, then beat it well with 4 eggs & add