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New England cookbook, 1825-1870
Page 33
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Rus 2 Quarts milk 1 lb Butter 10 Eggs 1 lb Sugar and as much flour as will make it thick enough to Bake in Loaves. Some Yeast. Potatoe Pudding 10 Eggs. 1 lb Potatoes 1/2 lb Butter. 3/4 lb Sugar 1 nutmeg. 1/2 Pint wine Ground Rice Pudding 6 Spoonfuls Rice 1 quart milk 6 Eggs. 1/4 lb Sugar 1/4 lb Butter
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Rus 2 Quarts milk 1 lb Butter 10 Eggs 1 lb Sugar and as much flour as will make it thick enough to Bake in Loaves. Some Yeast. Potatoe Pudding 10 Eggs. 1 lb Potatoes 1/2 lb Butter. 3/4 lb Sugar 1 nutmeg. 1/2 Pint wine Ground Rice Pudding 6 Spoonfuls Rice 1 quart milk 6 Eggs. 1/4 lb Sugar 1/4 lb Butter
Szathmary Culinary Manuscripts and Cookbooks
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