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

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Page 45

Arrow Root Puddings.  Boil 1 qt of milk, and make it in a thick batter with arrow root; add 6 eggs, 1/2 lb of Butter, 1/2 lb of sugar, 1/2 a nutmeg, and a little grated lemnon peal. Put a paste in your dishes, and bake it nicely, when done, sift sugar over, and stick slips of citron all over the tops.  Almond Puddings.  Blanch 1 lb of sweet almonds, and pound then with a little rose water, to keep them from oiling.  Mix with them 4 crackers, finely powdered, or 2 gills of Rice flour, 6 eggs, a pint of cream, 1 lb of sugar, 1 lb of Butter, and a gill of wine.  Bake it on paste.  Wine Sauce.  Take 1/4 lb of Butter, 1/4 of sugar, mix well together, 1 teacup of wine, 1 of water, set you bowl in hot water until dissolved.  Rice Pudding.  Take some rice and boil it soft, 1/4 lb of Butter and let it melt, 5 eggs, sugar to your taste. Brandy, and nutmeg. Bake in dishes.

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Arrow Root Puddings. Boil 1 qt of milk, and make it in a thick batter with arrow root; add 6 eggs, 1/2 lb of Butter, 1/2 lb of sugar, 1/2 a nutmeg, and a little grated lemnon peal. Put a paste in your dishes, and bake it nicely, when done, sift sugar over, and stick slips of citron all over the tops. Almond Puddings. Blanch 1 lb of sweet almonds, and pound then with a little rose water, to keep them from oiling. Mix with them 4 crackers, finely powdered, or 2 gills of Rice flour, 6 eggs, a pint of cream, 1 lb of sugar, 1 lb of Butter, and a gill of wine. Bake it on paste. Wine Sauce. Take 1/4 lb of Butter, 1/4 of sugar, mix well together, 1 teacup of wine, 1 of water, set you bowl in hot water until dissolved. Rice Pudding. Take some rice and boil it soft, 1/4 lb of Butter and let it melt, 5 eggs, sugar to your taste. Brandy, and nutmeg. Bake in dishes.