Recipe book, ca.1856, UPenn Ms. Coll. 392

Potatoe Pudding Take two pounds of white potatoes before they are boiled After they are done very soft put them through a sieve, then mix in a half a pound of fresh butter melted, beat up the yolks of eight eggs & whites of three stir them into a half a pound of white sifted sugar, beat it well together add half a pint of wine, half a pint of cream, one nutmeg, put a puff pastre around the dish, and bake a light brown.

Ground Rice Pudding ([Story]) One quart of milk, one pint of cream, four table spoons full of ground rice, a piece of butter the size of an egg, the grated herb, and juice of one lemon, sugar to your taste. Boil the milk, and mix up the rice with a littel cold milk which should be reserved from the quart, then stir it into the boiling milk, & let it boil some time, sitrring it carefully, & when cool, the other ingredients _ You may put a puff paste into the dish, and bake it until dry, and a light brown.

A very nice Marlborough Pudding (Mrs Dapter's) To one pint of sour apples, after it has been put through a sieve, a piece of butter the size of an egg, and two tea cups of white sifted sugar melted together, grated peel, and juice of a half a lemon, whenever it has cooled add eight eggs and two tea cups of cream, if not sweet enough, add more sugar, it must not be put with the crust, until the oven is ready

Marlborough Pudding Tip large sour apples, stew them with the peel of a fresh lemon stir it while hot, six ounces of butter and six of sugar beaten with eight eggs add the juice of one lemon-- bake with a crust of paste mind the dish.

Bread Pudding Take some state heads, cut it in thin, into some cold milk and let t stand two to three hours, mash it with a spoon, and have it the consistency of hasty pudding whe soft enough add eight eggs, well beaten, to a quart of milk, and a little salt, boil it in a bag. --

Squash Pudding Stew a good squash very dry, and after it is put through a sieve, to two quarts of it, add one pint of milk one pint of cream, ten eggs, one quarter of a pound of butter shugar to your taste, one teaspoon full of mace, one nutmeg the peel & juice of a fresh lemon.

Lemon Pudding Grate the rind from two fresh lemons, and take the juice of one, strain the yolks of eight eggs, & a table spoons full of sifted white sugar, quarter of a pound of fresh butter, one pint of cream, two pounded and sifted milk buscuits boiled in a pint of milk.

Sunderland Pudding Nine eggs, nine gils of new milk, nine large spoonfuls of flour. Bake it in a quick oven _

Boiled ground rice pudding. (White) Pour large spoonfulsoff rice, Four eggs, One quart of milk, a gill of cream, some raisins, or currants, then boil it, in a tin boiler.

Sage Pudding Put five table spoonsful of sage, that has been [juctied], and washed in warm water into a quart of milk with a stick of cinnamon, and let it boil until quite soft & thick stirring it carefully to prevent its bruning, when done, & while hot stir in a quarter of, a pound of butter; when cold take out the cinnamon & add eight eggs well beaten four table spoonsful of mine, one nutmeg grated, & sugar to your taste. _

Custard Pudding Take a half pint of cream, and half a pint of new milk, six eggs, half the whites, beat them well & mix with the milk and cream, add a little salt, a tea spoon full of rose water, a table spoonful of flour or grated bread fruit mixed with a little cream, butter a cloth and flour it, pour in the mixture, and let it boil half an hour, be sure that the water boils before you put it in, and keep it boiling steadily Almond Custard (White) Take a pint of cream, blanch and beat one quarter of a pound of almonds quite fine, with to spoonsful of rose water, powdered sugar to your taste, beat up the yolks of four eggs, stir all together over the fire until it is thick, then pour it into your glasses.

Custards. (Steamed) Ten eggs leaving out five of the whites, a pint of cream, & a pint of raw milk, sweeten it with leaf, sugar to your taste. Boil some cinnamon or mace in a little milk to expand the flour, and add in your milk & cream but do not boil the whole, as it makes the custards tough; strain it through a flannel bag. Put the custard into cups with covers, and steam them, when done remove the covers immediately or the custards will be injured.

Soft Custards Beat very well nine eggs, leaving out four whites, and mix with a pint of new milk; and a pint of cream, put it into an earthen pitcher, and set that into a kettle of water over a furnace, taking care that the water does not boil into the custard. Put in a stick of cinnamon, and a little rose water, stir it all the time. When it is thick enough, take it off, strain it, and stir it a few minutes, whe, when entirely cold, take out the cinnamon & pour it into the cups for use _