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L. Gagnore cookbook, 1930-1940
Page 37
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Snowball Pudding 1/2 c butter 1 c sugar 1/2 c milk 2 1/4 c flour 3 1/ tsp B. P. Whites of 4 eggs Cream the butter, add sugar gradually, milk, and flour mixed and sifted with B. P.; then add the whites of eggs beaten stiff. Steam 35 min. in buttered cups. Serve with preserved fruit Fruit Pudding 1/3 c butter 1/2 c milk 1 c sugar 1 3/4 c flour 2 eggs 3 tsp B. P. Mix same as cottage pudding, and bake in individual tins. Cut out the centers and fill with cooked fruit or jelly.
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Snowball Pudding 1/2 c butter 1 c sugar 1/2 c milk 2 1/4 c flour 3 1/ tsp B. P. Whites of 4 eggs Cream the butter, add sugar gradually, milk, and flour mixed and sifted with B. P.; then add the whites of eggs beaten stiff. Steam 35 min. in buttered cups. Serve with preserved fruit Fruit Pudding 1/3 c butter 1/2 c milk 1 c sugar 1 3/4 c flour 2 eggs 3 tsp B. P. Mix same as cottage pudding, and bake in individual tins. Cut out the centers and fill with cooked fruit or jelly.
Szathmary Culinary Manuscripts and Cookbooks
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