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

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Page 69

Boiled Fruit Pudding. 1 quart milk 2 eggs stir as stiff with flour as thick batter - add fruit to suit yourself. Boil 2 hours.
Frosted Rice Pudding. No. 1. 1 cup rice soaked 3 hours in 4 cups water 1 quart milk heated to boiling - 6 eggs, the yolks beaten with 6 tablespoons sugar - add this to the milk - flavor to the taste with lemon, vanilla, or nutmeg. After the custard is prepared, add the soaked rice. Take the whites of the eggs & beat with 3 tablespoons sugar very stiff & spread over the top of pudding & brown lightly.
Rice Pudding. No. 2.  1 quart milk 4 tablespoons rice - a little nutmeg & salt - sugar to your taste. Bake till the rice is soft - add currants or raisins as you please.
Apple Pudding. No. 3. 1 pound of apples stew & strain 1 pound sugar 10 eggs & lemon juice to your taste.

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Boiled Fruit Pudding. 1 quart milk 2 eggs stir as stiff with flour as thick batter - add fruit to suit yourself. Boil 2 hours. Frosted Rice Pudding. No. 1. 1 cup rice soaked 3 hours in 4 cups water 1 quart milk heated to boiling - 6 eggs, the yolks beaten with 6 tablespoons sugar - add this to the milk - flavor to the taste with lemon, vanilla, or nutmeg. After the custard is prepared, add the soaked rice. Take the whites of the eggs & beat with 3 tablespoons sugar very stiff & spread over the top of pudding & brown lightly. Rice Pudding. No. 2. 1 quart milk 4 tablespoons rice - a little nutmeg & salt - sugar to your taste. Bake till the rice is soft - add currants or raisins as you please. Apple Pudding. No. 3. 1 pound of apples stew & strain 1 pound sugar 10 eggs & lemon juice to your taste.