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Alice Electa Pickard recipe book, 1868
Page 79
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Dandy Pudding - Nellie Nuttman. Boil 1 quart milk, stir in yolks of 2 or 3 eggs & 1/2 cup sugar - 3 tablespoons corn starch - put in pudding dish and when cold spread the whites of the eggs beaten with 1/2 cup sugar over the top - then brown in the oven. Flavor with vanilla. Fig Pudding - Mrs. [Barth?] 1 cup molasses 1 " bread crumbs 1 " cut figs about 3/4 of a lb. 1 & 1/2 " flour 2 eggs 1 tablespoonful butter 2 small tea spoons soda dissolved in water Steam 2 hours. Cut the figs in small pieces is better than to chop them. Use any nice pudding sauce.
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Dandy Pudding - Nellie Nuttman. Boil 1 quart milk, stir in yolks of 2 or 3 eggs & 1/2 cup sugar - 3 tablespoons corn starch - put in pudding dish and when cold spread the whites of the eggs beaten with 1/2 cup sugar over the top - then brown in the oven. Flavor with vanilla. Fig Pudding - Mrs. [Barth?] 1 cup molasses 1 " bread crumbs 1 " cut figs about 3/4 of a lb. 1 & 1/2 " flour 2 eggs 1 tablespoonful butter 2 small tea spoons soda dissolved in water Steam 2 hours. Cut the figs in small pieces is better than to chop them. Use any nice pudding sauce.
Szathmary Culinary Manuscripts and Cookbooks
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