DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, 1908-1914

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Julie M. Clagett cookbook, 1908-1914

Page 24

24
pot boiling water, dip in your cloth, squeeze out the water, & flour it well.  Pour in the pudding, & tie tight, leaving room for it to swell.  Leave a loop in the string, through which run a stick, resting on the top of the pot, & thus prevent the pudding from touching the bottom.  Keep the water boiling, & replenish from a tea-kettle, which must be kept filled with boiling water.  This pudding must be put on by sunrise.  Prepare everything except the eggs the day before.
Pumpkin Pudding
1/2 lb sugar, 1/2 butter, 4 eggs, 1 gill brandy, 1 of wine 1 spoonful of ginger, 1/2 spoonful pepper,  & salt, 2 lbs pumpkin strained.
Lemon Pudding
One large smooth rind lemon, 3 eggs, 1/4 lb butter, 1/4 lb sugar.  Melt the butter, 1/2 a glass of wine, & brandy mixed.  Grate the rind of the lemon, & mix with the juice.  Work the butter & sugar together.  Put in puff paste.  Orange Pudding the same way.

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24 pot boiling water, dip in your cloth, squeeze out the water, & flour it well. Pour in the pudding, & tie tight, leaving room for it to swell. Leave a loop in the string, through which run a stick, resting on the top of the pot, & thus prevent the pudding from touching the bottom. Keep the water boiling, & replenish from a tea-kettle, which must be kept filled with boiling water. This pudding must be put on by sunrise. Prepare everything except the eggs the day before. Pumpkin Pudding 1/2 lb sugar, 1/2 butter, 4 eggs, 1 gill brandy, 1 of wine 1 spoonful of ginger, 1/2 spoonful pepper, & salt, 2 lbs pumpkin strained. Lemon Pudding One large smooth rind lemon, 3 eggs, 1/4 lb butter, 1/4 lb sugar. Melt the butter, 1/2 a glass of wine, & brandy mixed. Grate the rind of the lemon, & mix with the juice. Work the butter & sugar together. Put in puff paste. Orange Pudding the same way.