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American cookbook, 1824-1855
Page 7
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[illegible] Pudding 1825 1 quart of milk - 8 eggs - 7 spoons of flour Beat the whites separate from the yolks and stir the flour into the yolks then add the whites and milk. Bake in 1/2 an hour. Another 1825 Take two spoons of flour, 1/2 a [illegible], a little salt and sugar, 6 eggs well beaten and mix them all in a pinch of cream or [illegible] milk. Boil it in a [illegible] half an hour and serve it up with plain melted butter. Rice Pudding 1825 8 spoons of rice boiled in 1 quart of milk when cold add 8 eggs, 6 ounces of butter, [illegible] sugar, and spice as you like. Bake 2 hours.
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[illegible] Pudding 1825 1 quart of milk - 8 eggs - 7 spoons of flour Beat the whites separate from the yolks and stir the flour into the yolks then add the whites and milk. Bake in 1/2 an hour. Another 1825 Take two spoons of flour, 1/2 a [illegible], a little salt and sugar, 6 eggs well beaten and mix them all in a pinch of cream or [illegible] milk. Boil it in a [illegible] half an hour and serve it up with plain melted butter. Rice Pudding 1825 8 spoons of rice boiled in 1 quart of milk when cold add 8 eggs, 6 ounces of butter, [illegible] sugar, and spice as you like. Bake 2 hours.
Szathmary Culinary Manuscripts and Cookbooks
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