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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 37
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Orange Pudding. #1 Somebody. Grate the rind of 1 orange - 3/4 Lb sugar - 3/4 Lb Butter - yolks of 8 eggs - beaten well - lay a puff paste in a pudding dish & pour in the mixture & bake 3/4 of an hour. French Custard. Mrs. C. 1 qt. milk - 6 eggs - season & flavour to your taste. Scald the milk flavour that - beat the eggs separately - put the whites in the milk & let it scald them - skim immediately off then add the yolks - boil 5 minutes - fill your glasses with the custard & put on the whites. Nottingham Pudding. "English" Mrs. W. E. N. Swift Peel 6 good apples - take out the cores but be sure to leave the apples whole - fill where the core was with sugar - put them in a dish & pour over them a light batter prepared as for Batter Pudding & bake an hour in a moderate oven.
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Orange Pudding. #1 Somebody. Grate the rind of 1 orange - 3/4 Lb sugar - 3/4 Lb Butter - yolks of 8 eggs - beaten well - lay a puff paste in a pudding dish & pour in the mixture & bake 3/4 of an hour. French Custard. Mrs. C. 1 qt. milk - 6 eggs - season & flavour to your taste. Scald the milk flavour that - beat the eggs separately - put the whites in the milk & let it scald them - skim immediately off then add the yolks - boil 5 minutes - fill your glasses with the custard & put on the whites. Nottingham Pudding. "English" Mrs. W. E. N. Swift Peel 6 good apples - take out the cores but be sure to leave the apples whole - fill where the core was with sugar - put them in a dish & pour over them a light batter prepared as for Batter Pudding & bake an hour in a moderate oven.
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