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Alice Electa Pickard recipe book, 1868
Page 77
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Apple Pudding. No. 6 Mrs. Leach. Cut a baker's loaf of bread in slices & spread with butter. Place a layer of apple-sauce between each slice and the one above and steam twenty minutes. Serve hot with good sauce. Blue-berry Pudding Kate Plummer. One baker's loaf cut in slices & buttered. Stew the berries with sugar to sweeten when done place the berries between the slices of bread and pour the juice over the whole. To be eaten cold. Currants are good cooked in the same way. Tapioca Pudding Nellie Nuttman 1/2 cup tapioca, 1 pint milk. Soak the tapioca in 1/2 pint water over night. Yolks of two eggs, 1 tablespoonful sugar. Beat the whites of 2 eggs & 2 tablespoonfuls fine white sugar. Bake the pudding one hour, then take it out and spread the whites over the top.
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Apple Pudding. No. 6 Mrs. Leach. Cut a baker's loaf of bread in slices & spread with butter. Place a layer of apple-sauce between each slice and the one above and steam twenty minutes. Serve hot with good sauce. Blue-berry Pudding Kate Plummer. One baker's loaf cut in slices & buttered. Stew the berries with sugar to sweeten when done place the berries between the slices of bread and pour the juice over the whole. To be eaten cold. Currants are good cooked in the same way. Tapioca Pudding Nellie Nuttman 1/2 cup tapioca, 1 pint milk. Soak the tapioca in 1/2 pint water over night. Yolks of two eggs, 1 tablespoonful sugar. Beat the whites of 2 eggs & 2 tablespoonfuls fine white sugar. Bake the pudding one hour, then take it out and spread the whites over the top.
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