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New Hampshire cookbook, 1840
Page 30
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Jordan Pudding 1 pint boiling water add 3 Tablespoonfuls Sugar A pinch of salt 2 rounding tablespoonfuls Corn Starch diluted in water Whites of 2 eggs Juice of 1/2 lemon Pour into a dish & cool after boiling in a double boiler Custard for Pudding Scald 1 pint milk add 2 teaspoonfuls Corn Starch 3 teaspoonfuls sugar Salt. Yolks of 2 Eggs 1/4 cup milk, Cook 5 minutes flavor Vanilla
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Jordan Pudding 1 pint boiling water add 3 Tablespoonfuls Sugar A pinch of salt 2 rounding tablespoonfuls Corn Starch diluted in water Whites of 2 eggs Juice of 1/2 lemon Pour into a dish & cool after boiling in a double boiler Custard for Pudding Scald 1 pint milk add 2 teaspoonfuls Corn Starch 3 teaspoonfuls sugar Salt. Yolks of 2 Eggs 1/4 cup milk, Cook 5 minutes flavor Vanilla
Szathmary Culinary Manuscripts and Cookbooks
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