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New England cookbook, 1880s
Page 46
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Cottage Pudding. 1 cup of white sugar 3 " " flour 2 eggs 2 table spoons melted butter 2 teaspoons cream tartar 1 " soda in one cup milk. Meringue Pudding. 1 cup of rice - 1 quart milk - 6 eggs Let the rice and milk soak in a hot place several hours until perfectly soft then stir in the yolks of the eggs a little sugar and the peel of a lemon. Bake in a hot oven ten minutes. Beat the whites to a stiff froth, add a little sugar and the juice of a lemon - frost the pudding with this and bake a light brown. Blanc Mange. Soak a box of gelatine in cold water enough to cover it, one hour. Put 3 pints milk in a tin pail and place in a kettle of hot water When the milk comes to a boil, stir in the gelatine and two tablespoonsful of sugar
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Cottage Pudding. 1 cup of white sugar 3 " " flour 2 eggs 2 table spoons melted butter 2 teaspoons cream tartar 1 " soda in one cup milk. Meringue Pudding. 1 cup of rice - 1 quart milk - 6 eggs Let the rice and milk soak in a hot place several hours until perfectly soft then stir in the yolks of the eggs a little sugar and the peel of a lemon. Bake in a hot oven ten minutes. Beat the whites to a stiff froth, add a little sugar and the juice of a lemon - frost the pudding with this and bake a light brown. Blanc Mange. Soak a box of gelatine in cold water enough to cover it, one hour. Put 3 pints milk in a tin pail and place in a kettle of hot water When the milk comes to a boil, stir in the gelatine and two tablespoonsful of sugar
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