Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 42
More information
digital collection
archival collection guide
transcription tips
Indian Pudding Mrs. Whiteridges 2 quarts Milk to a scald - 1 1/2 pts coarse Yellow meal sifted - 1 teaspoon - 1 coffee cup Molasses - 1 qt cold milk. Lemon Custard. We, Us, & Co 1 qt new milk boiled with the peel of 4 grated lemons - cool & add the yolks of 8 eggs. well beaten Sugar to taste - strain & put to boil - when it begins to thicken it is done - stirring it all the time, if the peel does not season suffeciently add the juice of one - when cold fill the glasses. Soft Custard. Mine. Boil 1 qt milk. - beat 7 eggs turn the boiling milk to eggs stirring all the time, sweeten to taste, a pinch of Gelatine - strain into a pitcher set in boiling water until it thickens stirring all the time, when cool pour into glasses.
Saving...
prev
next
Indian Pudding Mrs. Whiteridges 2 quarts Milk to a scald - 1 1/2 pts coarse Yellow meal sifted - 1 teaspoon - 1 coffee cup Molasses - 1 qt cold milk. Lemon Custard. We, Us, & Co 1 qt new milk boiled with the peel of 4 grated lemons - cool & add the yolks of 8 eggs. well beaten Sugar to taste - strain & put to boil - when it begins to thicken it is done - stirring it all the time, if the peel does not season suffeciently add the juice of one - when cold fill the glasses. Soft Custard. Mine. Boil 1 qt milk. - beat 7 eggs turn the boiling milk to eggs stirring all the time, sweeten to taste, a pinch of Gelatine - strain into a pitcher set in boiling water until it thickens stirring all the time, when cool pour into glasses.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
