DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Muffin Pudding (25)
Boil as pint and a half of new milk, a bit of lemon peel and sugar to your taste; then put 4 muffins into a basin, strain the milk over them and when cold crush them with a spoon, a Tea cup full of Brandy, half a pound of dried cherries, a little nutmeg, 2 ounces of almond powdered, six eggs well beaten mix all together and boil it in a mould , serve it with strong Brandy sauce poured into the dish. It is a great improvement to steep part of the muffin in brandy and when you put it into your mould put in first a juice of the lemon and then the white 
To make a Custard Pudding (26)
Make a hearty pudding of a pint and a half of milk and three spoonsfull of flour, pour it hot on a good lump of butter, and the rind of two lemons, rubbed on sugar, let it stand till cold then add a pint of cream and six eggs leaving out two whites, beat it well together, it will take one hour and a half of baking.

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Muffin Pudding (25) Boil as pint and a half of new milk, a bit of lemon peel and sugar to your taste; then put 4 muffins into a basin, strain the milk over them and when cold crush them with a spoon, a Tea cup full of Brandy, half a pound of dried cherries, a little nutmeg, 2 ounces of almond powdered, six eggs well beaten mix all together and boil it in a mould , serve it with strong Brandy sauce poured into the dish. It is a great improvement to steep part of the muffin in brandy and when you put it into your mould put in first a juice of the lemon and then the white To make a Custard Pudding (26) Make a hearty pudding of a pint and a half of milk and three spoonsfull of flour, pour it hot on a good lump of butter, and the rind of two lemons, rubbed on sugar, let it stand till cold then add a pint of cream and six eggs leaving out two whites, beat it well together, it will take one hour and a half of baking.