Transcribe
Translate
Abigail Wellington Townsend cookbook, circa 1840
Page 18
More information
digital collection
archival collection guide
transcription tips
To make a Malborough pudding Pare & score the apples stew them tender with a little cinnamon take 12 ozs of the apple after it is pulped through a seive 12 ozs of sugar 10 ozs of water the peal & juice of 2 large lemmons stir the butter in the apple while it is hot beat 12 eggs leave out 4 whites with the sugar mix it all together & beat it well.
Saving...
prev
next
To make a Malborough pudding Pare & score the apples stew them tender with a little cinnamon take 12 ozs of the apple after it is pulped through a seive 12 ozs of sugar 10 ozs of water the peal & juice of 2 large lemmons stir the butter in the apple while it is hot beat 12 eggs leave out 4 whites with the sugar mix it all together & beat it well.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
