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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 33
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Potato pudding: 2 Lbs potatoes before pounded. 1 Lb sugar. 1 Lb butter. 1(7?) eggs. 1 nutmeg. 2 glasses wine. have ready sauces covered with puff paste. stir potatoes & butter well together, then add eggs and sugar well beaten. then the remaining ingredients. keep beating it until the oven is ready. Almond Pudding #1 2 Lbs blanched almonds, pounded with a little cream~ 1 1/2 Lbs sugar~ 1 Lb butter~ 7 whites of eggs~ & little grated bread wet with wine or rosewater. Cottage Pudding: 2 cups flour~1 cup sugar~ 1 cup milk~ 2 table spoons melted butter~ 1 teaspoon cream of tartar~ 1 egg~ Beat all together
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Potato pudding: 2 Lbs potatoes before pounded. 1 Lb sugar. 1 Lb butter. 1(7?) eggs. 1 nutmeg. 2 glasses wine. have ready sauces covered with puff paste. stir potatoes & butter well together, then add eggs and sugar well beaten. then the remaining ingredients. keep beating it until the oven is ready. Almond Pudding #1 2 Lbs blanched almonds, pounded with a little cream~ 1 1/2 Lbs sugar~ 1 Lb butter~ 7 whites of eggs~ & little grated bread wet with wine or rosewater. Cottage Pudding: 2 cups flour~1 cup sugar~ 1 cup milk~ 2 table spoons melted butter~ 1 teaspoon cream of tartar~ 1 egg~ Beat all together
Szathmary Culinary Manuscripts and Cookbooks
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