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Jane Lymburner cookbook, Jan. 2, 1817
Page 37
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in cups or put them into a deep dish have a kettle of water boiling set the cups in let the water come about half way but do not let the water boil too fast for fear of its getting into the cups you may add a little rose water A Millet Pudding Take half a pound of millt and boil it over night in two quarts of milk in the morning add six ounces of sugar six of melted butter sevn eggs half a nutmeg a pint of cream and sweeten to your taste add ten eggs with half the whites and bake it
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in cups or put them into a deep dish have a kettle of water boiling set the cups in let the water come about half way but do not let the water boil too fast for fear of its getting into the cups you may add a little rose water A Millet Pudding Take half a pound of millt and boil it over night in two quarts of milk in the morning add six ounces of sugar six of melted butter sevn eggs half a nutmeg a pint of cream and sweeten to your taste add ten eggs with half the whites and bake it
Szathmary Culinary Manuscripts and Cookbooks
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