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American cookbook, ca. 1850
Page 85
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Batter pudding 3 Table spoonfulls of flour 1/2 pint of milk 3 Eggs & a little salt - put the salt in the flour, have the milk boiling & mix it gradually with the flour till thoroughly smooth, let the eggs be extremely well beaten & add afterwards to be well stirred before it is put into the basin, a pudding this size will take 40 minutes to boil the water must be boiling when it is put in & kept boiling - 2 eggs will do but the proper proportion is an egg to each spoonfull of flour. Citron puddings 1/2 pt of cream, a spoonfull of fine flour 2 oz fine sugar a little nutmeg , mix these well together with the yolks of 3 eggs well beaten put them in tea cups and stick in pieces of Citron 2 oz cut very thin bake them in a quick over & turn them out if boiled you must not make them till they are wanted boil them 20 minutes put over them white wine sauce
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Batter pudding 3 Table spoonfulls of flour 1/2 pint of milk 3 Eggs & a little salt - put the salt in the flour, have the milk boiling & mix it gradually with the flour till thoroughly smooth, let the eggs be extremely well beaten & add afterwards to be well stirred before it is put into the basin, a pudding this size will take 40 minutes to boil the water must be boiling when it is put in & kept boiling - 2 eggs will do but the proper proportion is an egg to each spoonfull of flour. Citron puddings 1/2 pt of cream, a spoonfull of fine flour 2 oz fine sugar a little nutmeg , mix these well together with the yolks of 3 eggs well beaten put them in tea cups and stick in pieces of Citron 2 oz cut very thin bake them in a quick over & turn them out if boiled you must not make them till they are wanted boil them 20 minutes put over them white wine sauce
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