DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Almond Pudding
Take one ounce of sweet & 1/2 oz bitter Almonds, blanch and beat them very fine with Rose Water, sweeten with near a pound of sugar, one pound of Butter melted stir it well in, eight Eggs well beat, leave out two of the whites, mix them well together, put a Paste over your Dish to cover your Pudding, so send it up when baked.
Bath Pudding
Scald a pound and half of Apples, and put them thro' a sieve, put to them half a pound of Butter, twelve Eggs leaving out six whites, three quarters of a pound of Sugar, and the Rinds of two Seville Oranges and a part of another grated, mix all together, and bake it an Hour, a little Biscuit is a great addition
Dutch Pudding
Take a pint of Cream, when it boils stir into it a quarter of a pound of flour, a little pounded Mace, with the Yolks of six Eggs and two of the whites, bake them in little Earthen Pots, three quarters of an Hour in a quick Oven. Sauce melted Butter, Wine and Sugar pour'd over them.

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28 Almond Pudding Take one ounce of sweet & 1/2 oz bitter Almonds, blanch and beat them very fine with Rose Water, sweeten with near a pound of sugar, one pound of Butter melted stir it well in, eight Eggs well beat, leave out two of the whites, mix them well together, put a Paste over your Dish to cover your Pudding, so send it up when baked. Bath Pudding Scald a pound and half of Apples, and put them thro' a sieve, put to them half a pound of Butter, twelve Eggs leaving out six whites, three quarters of a pound of Sugar, and the Rinds of two Seville Oranges and a part of another grated, mix all together, and bake it an Hour, a little Biscuit is a great addition Dutch Pudding Take a pint of Cream, when it boils stir into it a quarter of a pound of flour, a little pounded Mace, with the Yolks of six Eggs and two of the whites, bake them in little Earthen Pots, three quarters of an Hour in a quick Oven. Sauce melted Butter, Wine and Sugar pour'd over them.