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New England cookbook, 1880s
Page 41
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Lemon Pudding. Juice of one lemon. 1 cup of sugar yolks of 2 eggs - 3 tablespoons of flour 1 pint milk - Line a dish with paste pour in the mixture and bake. Beat the whites to a stiff froth with two tablespoons of sugar, put over the top and bake a light brown. Baltimore Pudding. 1 cup of suet, chopped fine " " " raisins, " " 1 cup of molasses " " " sweet milk 4 " " flour 1 teaspoonful soda Spices the same as for fruit cake Sauce. 1 egg - 1 cup of white sugar - 1/2 cup of butter add 1 cup of boiling milk, stirred for a few minutes and eaten cold
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Lemon Pudding. Juice of one lemon. 1 cup of sugar yolks of 2 eggs - 3 tablespoons of flour 1 pint milk - Line a dish with paste pour in the mixture and bake. Beat the whites to a stiff froth with two tablespoons of sugar, put over the top and bake a light brown. Baltimore Pudding. 1 cup of suet, chopped fine " " " raisins, " " 1 cup of molasses " " " sweet milk 4 " " flour 1 teaspoonful soda Spices the same as for fruit cake Sauce. 1 egg - 1 cup of white sugar - 1/2 cup of butter add 1 cup of boiling milk, stirred for a few minutes and eaten cold
Szathmary Culinary Manuscripts and Cookbooks
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