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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 34
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Cottage Pudding Mrs Randall Warm 3 tablespoon butter, into which stir 1 teacup sifted sugar - and 1 egg beaten lightly Into 1 pt. flour (take out a tablespoonful) put 2 tea spoon cream tartar 1 large size tea cup cream or milk. 1 tea spoon soda dissolved in it - flavour with lemon or peach water & nutmeg. Stir all well - Bake 1/2 hour, Wine sauce. Baked Pudding Mrs. R. 1 pt. milk - 5 eggs - 4 tablespoons flour that is all. - eat with sauce. - Lemon Pudding. Mrs R. Grate the rind of 3 Lemons - 1 1/4 Lb Butter 1/2 Lb sugar - 4 eggs - juice of one. Cocoa-nut Pudding Mrs R. 1 Lb cocoanut grated - 1/2 Lb sugar - 1/4 Lb butter - whites of 9 eggs - 1/2 pt. new milk - rose water, add grated bread, wet in wine sufficient to thicken it.
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Cottage Pudding Mrs Randall Warm 3 tablespoon butter, into which stir 1 teacup sifted sugar - and 1 egg beaten lightly Into 1 pt. flour (take out a tablespoonful) put 2 tea spoon cream tartar 1 large size tea cup cream or milk. 1 tea spoon soda dissolved in it - flavour with lemon or peach water & nutmeg. Stir all well - Bake 1/2 hour, Wine sauce. Baked Pudding Mrs. R. 1 pt. milk - 5 eggs - 4 tablespoons flour that is all. - eat with sauce. - Lemon Pudding. Mrs R. Grate the rind of 3 Lemons - 1 1/4 Lb Butter 1/2 Lb sugar - 4 eggs - juice of one. Cocoa-nut Pudding Mrs R. 1 Lb cocoanut grated - 1/2 Lb sugar - 1/4 Lb butter - whites of 9 eggs - 1/2 pt. new milk - rose water, add grated bread, wet in wine sufficient to thicken it.
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