Transcribe
Translate
New England cookbook, 1825-1870
Page 130
More information
digital collection
archival collection guide
transcription tips
Batter Fruit Pudding Butter thickly a bason which will hold a pint and 1/2 and fill it nearly full with good baking apples pared cored and quartered Pour over them a batter made of 4 tablespoonsful of flour 3 eggs 1/2 pint of milk tie a buttered and floured cloth over it and bake it for an hour an a 1/2 the bason should [be?] ful turn it in a dish and sift fine sugar over it [cherries?] good
Saving...
prev
next
Batter Fruit Pudding Butter thickly a bason which will hold a pint and 1/2 and fill it nearly full with good baking apples pared cored and quartered Pour over them a batter made of 4 tablespoonsful of flour 3 eggs 1/2 pint of milk tie a buttered and floured cloth over it and bake it for an hour an a 1/2 the bason should [be?] ful turn it in a dish and sift fine sugar over it [cherries?] good
Szathmary Culinary Manuscripts and Cookbooks
sidebar
