DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Bombay Pudding  1/2 lb cocoa nut grated 1 pint milk 6 eggs leaving out 2 whites 1/4 lb Butter 1/4 of Sugar, one stale Sponge cake about a wine glassful of the cocoa nut milk.  Boil the grated cocoa nut with the milk about 10 minutes.  Beat the sugar & butter and the eggs (with the hand or beater) until they are quite light.  The sponge cake is crumbled very finely and added.  Half a glass of Brandy was in the original receipt but in this case omit the cocoa nut milk.  Line the edges of your pie dish with puff paste and bake in a nice moderate oven.  This pudding is pleasant cold.  Green Hall May 27 1978 (one sent to Ma)
Receipt for Citron Pudding  Take 3 oz of Citron pound it fine 9 eggs leaving out 3 whites, beat them well, half a pint of Cream, 1/4 lb of Butter 1/2 a lb Loaf sugar.  Mix all together, put a thin paste round the edge of your dish, then pour in the mixture.  Ibid

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Bombay Pudding 1/2 lb cocoa nut grated 1 pint milk 6 eggs leaving out 2 whites 1/4 lb Butter 1/4 of Sugar, one stale Sponge cake about a wine glassful of the cocoa nut milk. Boil the grated cocoa nut with the milk about 10 minutes. Beat the sugar & butter and the eggs (with the hand or beater) until they are quite light. The sponge cake is crumbled very finely and added. Half a glass of Brandy was in the original receipt but in this case omit the cocoa nut milk. Line the edges of your pie dish with puff paste and bake in a nice moderate oven. This pudding is pleasant cold. Green Hall May 27 1978 (one sent to Ma) Receipt for Citron Pudding Take 3 oz of Citron pound it fine 9 eggs leaving out 3 whites, beat them well, half a pint of Cream, 1/4 lb of Butter 1/2 a lb Loaf sugar. Mix all together, put a thin paste round the edge of your dish, then pour in the mixture. Ibid