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M. J. Delaney cookbook, 1933
Page 166
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milk and butter. Cook ten minutes. Add egg yolks, flavor with sherry, and serve on toast in a bowl in a baking dish covered with buttered crumbs or in pastry shells as a luncheon dish. Miss Elizabeth's Bag Pudding 4 eggs, well beaten 1 quart milk 1/2 cupful sugar. Bag of heavy drill or extra-thick domestic 14 in. long 8 in. wide.This must be turned inside out, well greased, and floured and returned before
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milk and butter. Cook ten minutes. Add egg yolks, flavor with sherry, and serve on toast in a bowl in a baking dish covered with buttered crumbs or in pastry shells as a luncheon dish. Miss Elizabeth's Bag Pudding 4 eggs, well beaten 1 quart milk 1/2 cupful sugar. Bag of heavy drill or extra-thick domestic 14 in. long 8 in. wide.This must be turned inside out, well greased, and floured and returned before
Szathmary Culinary Manuscripts and Cookbooks
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