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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 44
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Sago Pudding. Clara Gibbs 1 teacup pearl sago - 1 qt milk - a piece of butter - sugar to taste - 1 large or 2 small lemons the peel grated - 6 eggs - soak the sago in a little water - then put in the milk & let it boil stirring it so it may not settle - then put in the ingredients & bake in small dishes. Orange Pudding. Detts. The rind of an orange not quite a 1/2 # butter - 1/2 of sugar - beat together 3 eggs well beaten - scrape a raw apple & mix with the rest - put a paste in the bottom of the dish - cross bards on top & bake 1/2 hour. Plum Pudding. Mrs. Morse NY. 1 coffee cup suet - 1 of sweet milk - 1 of molasses - 3 1/2 of flour - 2 of raisins - 1 teaspoon soda - 2 of C. tartar - 1 of salt - cloves, nutmegs, & brandy - if wished richer add 2 cups citron.
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Sago Pudding. Clara Gibbs 1 teacup pearl sago - 1 qt milk - a piece of butter - sugar to taste - 1 large or 2 small lemons the peel grated - 6 eggs - soak the sago in a little water - then put in the milk & let it boil stirring it so it may not settle - then put in the ingredients & bake in small dishes. Orange Pudding. Detts. The rind of an orange not quite a 1/2 # butter - 1/2 of sugar - beat together 3 eggs well beaten - scrape a raw apple & mix with the rest - put a paste in the bottom of the dish - cross bards on top & bake 1/2 hour. Plum Pudding. Mrs. Morse NY. 1 coffee cup suet - 1 of sweet milk - 1 of molasses - 3 1/2 of flour - 2 of raisins - 1 teaspoon soda - 2 of C. tartar - 1 of salt - cloves, nutmegs, & brandy - if wished richer add 2 cups citron.
Szathmary Culinary Manuscripts and Cookbooks
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