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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 32
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Batter Pudding Mrs Cleveland. 1 quart milk, 1 1/2 pints flour sifted scant, 7 eggs - 3 tablespoon melted butter salt and nutmeg. Tapioca Pudding Mrs R. 1 pt. Tapioca, 1 qt new milk - let it stand where it well keep just warm about 1/2 hour add 4 eggs - 4 tablespoons sugar 0 1 glass wine 1 nutmeg, orange peel & raisins - or ess. cinnamon - bake 1/2 hour. Corn Pudding Mother Russell 3 Doz. ears Corn well filled - 1 qt new milk 8 eggs - 3 tablespoons sugar - salt - small piece butter in each pan - Bake in small dishes 1 1/2 to 2 hours. -another- Mrs. Clevelands 2 Doz ears Corn if young (if not 1 1/2 doz) 3 pts. milk, 3 eggs. salt. 2 spoons suger
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Batter Pudding Mrs Cleveland. 1 quart milk, 1 1/2 pints flour sifted scant, 7 eggs - 3 tablespoon melted butter salt and nutmeg. Tapioca Pudding Mrs R. 1 pt. Tapioca, 1 qt new milk - let it stand where it well keep just warm about 1/2 hour add 4 eggs - 4 tablespoons sugar 0 1 glass wine 1 nutmeg, orange peel & raisins - or ess. cinnamon - bake 1/2 hour. Corn Pudding Mother Russell 3 Doz. ears Corn well filled - 1 qt new milk 8 eggs - 3 tablespoons sugar - salt - small piece butter in each pan - Bake in small dishes 1 1/2 to 2 hours. -another- Mrs. Clevelands 2 Doz ears Corn if young (if not 1 1/2 doz) 3 pts. milk, 3 eggs. salt. 2 spoons suger
Szathmary Culinary Manuscripts and Cookbooks
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