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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 35
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Tori Vennetti Almond Pudding: E.C.R. Blanch and pound 1/4 tbs almonds - 1 pt cream, 2 spoons Rose water, sweeten to your taste and add the yolks of 4 eggs - stir over the fire, until thick and pour into cups. Cup Pudding: Mrs. R 6 tablespoons flour - 6 eggs - 1 qt new milk - Bake in cups 1/4 hour. Amherst Pudding: Mrs. Cliffords 1 cup Molasses, with soda to ferment it, 1 cup milk, 1 cup suet , 3 cups flour, 2 cups raisins - salt, cinnamon or cloves to taste. Boil 4 hours. Boiled Bread Pudding: Mrs. R Baker's 6 cent loaf crumbled - 1 qt boiling milk pound over and set to cool - 1 tablespoon sugar - handful flour - salt - 5 eggs - fruit if you please - boil 2 hours.
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Tori Vennetti Almond Pudding: E.C.R. Blanch and pound 1/4 tbs almonds - 1 pt cream, 2 spoons Rose water, sweeten to your taste and add the yolks of 4 eggs - stir over the fire, until thick and pour into cups. Cup Pudding: Mrs. R 6 tablespoons flour - 6 eggs - 1 qt new milk - Bake in cups 1/4 hour. Amherst Pudding: Mrs. Cliffords 1 cup Molasses, with soda to ferment it, 1 cup milk, 1 cup suet , 3 cups flour, 2 cups raisins - salt, cinnamon or cloves to taste. Boil 4 hours. Boiled Bread Pudding: Mrs. R Baker's 6 cent loaf crumbled - 1 qt boiling milk pound over and set to cool - 1 tablespoon sugar - handful flour - salt - 5 eggs - fruit if you please - boil 2 hours.
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