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

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Page 62

Cabinet Pudding
Butter the mould very much & stick the best Raisins plentifully at the bottom & sides. Lay at each end a sponge biscuit & two across then put in macaroons & ratafia cakes till the mould is half full [Quite?] fill it with a cold thick custard. Put on the top a piece of  writing paper  tie it tight  boil it one hour or less according to its size
Poudin? Souffle
Half a pint of milk, 3 ozs of butter 3 Table spoonsful of flour 2 oz of sugar the juice of one lemon and the rind grated  a glass of [illegible] 6 eggs the whites to be well beaten separately from the yolks & baked in a quick oven
A [Neat?][Real?] Cabinet Pudding / Mrs. [illegible]
6 stale sponge cakes soaked in milk  ¼ lb Raisins chopped fine 4 eggs well beaten ¼ oz orange & ¼ lemon put a few sweet almonds and a table spoonful of white sugar
Butter the mould well & steam the pudding 1 hr  if made of fine bread instead of cakes put [illegible]

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Cabinet Pudding Butter the mould very much & stick the best Raisins plentifully at the bottom & sides. Lay at each end a sponge biscuit & two across then put in macaroons & ratafia cakes till the mould is half full [Quite?] fill it with a cold thick custard. Put on the top a piece of writing paper tie it tight boil it one hour or less according to its size Poudin? Souffle Half a pint of milk, 3 ozs of butter 3 Table spoonsful of flour 2 oz of sugar the juice of one lemon and the rind grated a glass of [illegible] 6 eggs the whites to be well beaten separately from the yolks & baked in a quick oven A [Neat?][Real?] Cabinet Pudding / Mrs. [illegible] 6 stale sponge cakes soaked in milk ¼ lb Raisins chopped fine 4 eggs well beaten ¼ oz orange & ¼ lemon put a few sweet almonds and a table spoonful of white sugar Butter the mould well & steam the pudding 1 hr if made of fine bread instead of cakes put [illegible]