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American cookbook, 1930s?
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Mrs. William Henry Trotter Cleeve Gate Chestnut Hill Philadelphia, Pa. Caramel Pudding For the caramel 2 oz. of sugar 2 tbsp of cold water For the custard 1/2 pint of milk 4 yolks of eggs 2 whites of eggs a few drops of vanilla 1 tablespoonful of sugar Boil the 2 oz sugar & cold water together, until the liquid becomes a light brown color while stirred constantly [on?] a hot range. Pour this into a mould & turn the mould slowly around until it is coated with the caramel. Set aside. Beat the eggs, add to them the sugar flavoring & milk & stir until the sugar is dissolved. Strain the custard into the mould, cover with a greased paper & steam slowly for 40 minutes. No sauce is needed for enough caramel runs off when it comes out.
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Mrs. William Henry Trotter Cleeve Gate Chestnut Hill Philadelphia, Pa. Caramel Pudding For the caramel 2 oz. of sugar 2 tbsp of cold water For the custard 1/2 pint of milk 4 yolks of eggs 2 whites of eggs a few drops of vanilla 1 tablespoonful of sugar Boil the 2 oz sugar & cold water together, until the liquid becomes a light brown color while stirred constantly [on?] a hot range. Pour this into a mould & turn the mould slowly around until it is coated with the caramel. Set aside. Beat the eggs, add to them the sugar flavoring & milk & stir until the sugar is dissolved. Strain the custard into the mould, cover with a greased paper & steam slowly for 40 minutes. No sauce is needed for enough caramel runs off when it comes out.
Szathmary Culinary Manuscripts and Cookbooks
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