DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1824-1855

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by: Ewelina Kos

Apple Pudding, 1824
4th of apple- 1 of sugar 3/4 of butter 1 egg- 1 zinc of cream- some water & spice of your please. 

Gustaw Pudding 1825
Take two spoonfuls of flour- half a grater nutmeg - a little salt& sugar- &egg well beaten, and mix them all in a sink of cream of new milk, boil in a cloth half an hour& serve it with plain melted butter.

Apple Pudding 1825 
Make a puff pastry - roll in out over half an inch thick- pare and core apples enough to fit the crust and close it off to in a cloth & boil it a small (pudding) a hour when it is done turn it in to a dish, add a zinc of crush (own) of the top layer and sugar it to your tooth- pay on the crush again & (send) it to the table. Note, to pour pudding, a downside pour. ( ding) or any sort of plums, cherries or mulberries may be made in the same way.

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by: Ewelina Kos Apple Pudding, 1824 4th of apple- 1 of sugar 3/4 of butter 1 egg- 1 zinc of cream- some water & spice of your please. Gustaw Pudding 1825 Take two spoonfuls of flour- half a grater nutmeg - a little salt& sugar- &egg well beaten, and mix them all in a sink of cream of new milk, boil in a cloth half an hour& serve it with plain melted butter. Apple Pudding 1825 Make a puff pastry - roll in out over half an inch thick- pare and core apples enough to fit the crust and close it off to in a cloth & boil it a small (pudding) a hour when it is done turn it in to a dish, add a zinc of crush (own) of the top layer and sugar it to your tooth- pay on the crush again & (send) it to the table. Note, to pour pudding, a downside pour. ( ding) or any sort of plums, cherries or mulberries may be made in the same way.