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American cookbook, 1930s?
Page 19
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Plain Baked Bread Pudding Pound fine rusked bread to half a tea cup of it put a quart of milk, three Eggs three spoonfuls of powder-Sugar, three of drawn butter, half a nutmeg, bake about one hour. Cherry or Damson Pudding Beat well six Eggs; add a tumbler of milk, Eight ounces of grated bread Six of flour, twelve of Suet chopped fine and a little salt, When well beaten mix with it Eighteen ounces of preserved cherries or damsons (plums) bake or boil it, Sauce drawn butter or wine and sugar Baked Rice Pudding with Eggs Boil four ounces of rice in a quart of milk, till Soft and stir in four ounces of butter, Take it from the fire, add a pint of cold milk two teaspoonfuls of salt and
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Plain Baked Bread Pudding Pound fine rusked bread to half a tea cup of it put a quart of milk, three Eggs three spoonfuls of powder-Sugar, three of drawn butter, half a nutmeg, bake about one hour. Cherry or Damson Pudding Beat well six Eggs; add a tumbler of milk, Eight ounces of grated bread Six of flour, twelve of Suet chopped fine and a little salt, When well beaten mix with it Eighteen ounces of preserved cherries or damsons (plums) bake or boil it, Sauce drawn butter or wine and sugar Baked Rice Pudding with Eggs Boil four ounces of rice in a quart of milk, till Soft and stir in four ounces of butter, Take it from the fire, add a pint of cold milk two teaspoonfuls of salt and
Szathmary Culinary Manuscripts and Cookbooks
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