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American cookbook, ca. 1850
Page 104
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Gooseberry Pudding Mrs S Scald & beat a pint of young gooseberries with butter & sugar to taste add 5 eggs well beaten Beat a lump of butter to a cream mix it with flour to a fine stiff paste line your dish with it & bake it Apple Pudding in Tins Mrs S Stew soft 4 or 6 large sharp apples Strain them while hot through a sieve put in 1/2 lb of butter 1/2 lb sugar 8 eggs well beaten & the rind of a lemon grated Bake 1 hour if the apples are not sharp squeeze in some lemon juice Boiled Lemon Pudding Mrs S Boil 2 large lemons in [several?] waters till tender beat them to a paste grate the inside of a penny loaf 4 eggs well beaten 1/2 pint of milk 1/4 lb of sugar mix all together & boil 1/2 an hour Lemon Pudding Mrs [Newton?] 1 qt of milk 4 eggs 1/4 lb of butter 1/4 lb loaf sugar sifter 1 1/2 pint of bread crumbs 2 lemons rind & juice
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Gooseberry Pudding Mrs S Scald & beat a pint of young gooseberries with butter & sugar to taste add 5 eggs well beaten Beat a lump of butter to a cream mix it with flour to a fine stiff paste line your dish with it & bake it Apple Pudding in Tins Mrs S Stew soft 4 or 6 large sharp apples Strain them while hot through a sieve put in 1/2 lb of butter 1/2 lb sugar 8 eggs well beaten & the rind of a lemon grated Bake 1 hour if the apples are not sharp squeeze in some lemon juice Boiled Lemon Pudding Mrs S Boil 2 large lemons in [several?] waters till tender beat them to a paste grate the inside of a penny loaf 4 eggs well beaten 1/2 pint of milk 1/4 lb of sugar mix all together & boil 1/2 an hour Lemon Pudding Mrs [Newton?] 1 qt of milk 4 eggs 1/4 lb of butter 1/4 lb loaf sugar sifter 1 1/2 pint of bread crumbs 2 lemons rind & juice
Szathmary Culinary Manuscripts and Cookbooks
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