DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

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Citron Puddings. 1/2 lb of sugar, 1/2 lb of Butter creamed, the yolks of 9 eggs, well beaten, 1/2 lb of citron, sliced very fine, a wine glass of Brandy. Bake on paste. Cocoa Nut Pudding. Take 1 qt of Milk and boil it with 1 oz of Butter, grate 1 cocoa nut, 1/4 lb of loaf sugar. 5 eggs well beaten, put the cocoa, (after grated) in with the sugar, then pour the hot milk on, and stir it well. If you wish you can flavor it with lemon or rose water, This is very rich. Bake on paste. Apple Puddings. Boil 1/2 lb of Apples, beat 1/2 lb of Butter with them, 6 eggs well beaten, 1/2 lb of sugar, Brandy and nutmeg to your taste, If to thin a little flour. Bake on paste.  Sago Pudding.  Boil 1 1/2 pts of milk, with 4 spoonsful of sago nicely washed and picked. Lemon peal cinnamon and nutmeg, sweeten to you taste, then beat 4 eggs with all, Bake in paste very slowly.

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Citron Puddings. 1/2 lb of sugar, 1/2 lb of Butter creamed, the yolks of 9 eggs, well beaten, 1/2 lb of citron, sliced very fine, a wine glass of Brandy. Bake on paste. Cocoa Nut Pudding. Take 1 qt of Milk and boil it with 1 oz of Butter, grate 1 cocoa nut, 1/4 lb of loaf sugar. 5 eggs well beaten, put the cocoa, (after grated) in with the sugar, then pour the hot milk on, and stir it well. If you wish you can flavor it with lemon or rose water, This is very rich. Bake on paste. Apple Puddings. Boil 1/2 lb of Apples, beat 1/2 lb of Butter with them, 6 eggs well beaten, 1/2 lb of sugar, Brandy and nutmeg to your taste, If to thin a little flour. Bake on paste. Sago Pudding. Boil 1 1/2 pts of milk, with 4 spoonsful of sago nicely washed and picked. Lemon peal cinnamon and nutmeg, sweeten to you taste, then beat 4 eggs with all, Bake in paste very slowly.