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New England cookbook, 1855-1934
Page 44
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1853 Cocoa Nut Pudding (from Mrs. Wells) Grate a cocoa nut - boil one quart of milk & pour on it - add five eggs - a coffee cup of sugar beaten in it - an ounce of butter - table spoonful of rose water & a little salt. Baked in a paste. Rye Cake - Six table spoonsful of flour 6 of rye - 1 pint of milk - 4 eggs well beaten - baked a quarter of an hour in earthen cups. Corn Soup (from Mrs.Sevetes [illegible] book - #Ten cans of corn - 4 quarts of water let it boil briskly, skimming it well after the scum has ceased to rise stir in 4 eggs which have had 3 table spoonsfull of flour beaten smoothly with them - then add about half a lb of butter, a pint of cream & pepper & salt to taste - corn soup does not require more than half an hour or three quarters to boil
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1853 Cocoa Nut Pudding (from Mrs. Wells) Grate a cocoa nut - boil one quart of milk & pour on it - add five eggs - a coffee cup of sugar beaten in it - an ounce of butter - table spoonful of rose water & a little salt. Baked in a paste. Rye Cake - Six table spoonsful of flour 6 of rye - 1 pint of milk - 4 eggs well beaten - baked a quarter of an hour in earthen cups. Corn Soup (from Mrs.Sevetes [illegible] book - #Ten cans of corn - 4 quarts of water let it boil briskly, skimming it well after the scum has ceased to rise stir in 4 eggs which have had 3 table spoonsfull of flour beaten smoothly with them - then add about half a lb of butter, a pint of cream & pepper & salt to taste - corn soup does not require more than half an hour or three quarters to boil
Szathmary Culinary Manuscripts and Cookbooks
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