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

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a little sugar & nutmeg to taste.
Bread & Butter Pudding.  No. 4.
Slice bread & spread with butter & lay on a dish with currants or chopped raisins between each layer, pour over an unboiled custard at least 2 hours before baking - spice to your taste.
German Puffs.  Nelly Jones.
6 eggs, leaving out the whites of 3 for sauce, 5 table spoons flour, a little nutmeg, 1 table spoon butter, 1 pint milk.  Bake in cups half full.  Beat the whites left to a froth-add sugar & juice of a lemon, & pour over the puffs when done
Indian Pudding.  No. 3.
1 quart scalding milk, & stir in Indian meal to the consistency of thin mush add 1 table spoon of finely shred suet sweeten with molasses, add cinnamon & when cool 3 eggs Bake an hour.
Indian Pudding.  No. 4.
Make the mush thicker than in No. 3.  add more sweetening & spice - cannot bake too much if you can keep it from burning.

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a little sugar & nutmeg to taste. Bread & Butter Pudding. No. 4. Slice bread & spread with butter & lay on a dish with currants or chopped raisins between each layer, pour over an unboiled custard at least 2 hours before baking - spice to your taste. German Puffs. Nelly Jones. 6 eggs, leaving out the whites of 3 for sauce, 5 table spoons flour, a little nutmeg, 1 table spoon butter, 1 pint milk. Bake in cups half full. Beat the whites left to a froth-add sugar & juice of a lemon, & pour over the puffs when done Indian Pudding. No. 3. 1 quart scalding milk, & stir in Indian meal to the consistency of thin mush add 1 table spoon of finely shred suet sweeten with molasses, add cinnamon & when cool 3 eggs Bake an hour. Indian Pudding. No. 4. Make the mush thicker than in No. 3. add more sweetening & spice - cannot bake too much if you can keep it from burning.