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New England manuscript cookbook, ca. 1897
Page 29
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Plum Pudding Grandma Templeton 1 lb. Flour. 1 lb. currants 1/2 " suet. 1 " brown sugar 1 " raisins. Ground cloves cinnamon, Alspice & citron. a little salt. 1 lb. of outer rind of carrot grated 1 " white potatoes " Plenty of nutmeg. Mix it over night. Boil or steam 4 hours. DIRECTIONS FOR MAKING SAUCE. One small cup of sugar, one egg, piece of butter size of a walnut, one tablespoonful of flour, two tablespoonfuls of cold water; beat up all together and pour into half pint of boiling milk or water. Flavor with wine or brandy.
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Plum Pudding Grandma Templeton 1 lb. Flour. 1 lb. currants 1/2 " suet. 1 " brown sugar 1 " raisins. Ground cloves cinnamon, Alspice & citron. a little salt. 1 lb. of outer rind of carrot grated 1 " white potatoes " Plenty of nutmeg. Mix it over night. Boil or steam 4 hours. DIRECTIONS FOR MAKING SAUCE. One small cup of sugar, one egg, piece of butter size of a walnut, one tablespoonful of flour, two tablespoonfuls of cold water; beat up all together and pour into half pint of boiling milk or water. Flavor with wine or brandy.
Szathmary Culinary Manuscripts and Cookbooks
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