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New England manuscript cookbook, ca. 1897
Page 27
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Suet Pudding 1 cup chopped suet (fine) 1 " " raisins 1 " molasses 1 egg. 1 " milk. 1 teaspoon Saleratus. 3 1/2 " flour 1/2 quantity will fill my boiler Boil two hours or more from Lill. Kansas Pudding 1 cup sour milk 1 " raisins 2/3 " molasses Butter size of egg. 1 teaspoon soda 1/2 " cloves Flour to make stiffer than griddle cakes. Steam two hours.
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Suet Pudding 1 cup chopped suet (fine) 1 " " raisins 1 " molasses 1 egg. 1 " milk. 1 teaspoon Saleratus. 3 1/2 " flour 1/2 quantity will fill my boiler Boil two hours or more from Lill. Kansas Pudding 1 cup sour milk 1 " raisins 2/3 " molasses Butter size of egg. 1 teaspoon soda 1/2 " cloves Flour to make stiffer than griddle cakes. Steam two hours.
Szathmary Culinary Manuscripts and Cookbooks
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