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

Cheese Cakes Strain the whey from the curd of two quarts of milk, when rather dry, crumble it through a coarse sieve, and miz with three ounces of fresh butter, one ounce of pounded blanched almondsa, a little rose water half a glass of wine, a grated milk biscuit, three eggs, a little cinnamon and nutmeg, and not quite half a pint of cream, beat it till quite light you may sweeten it to your taste _

Plum Pudding Pound one doz. Medford crackers, pour over them two quarts of boiling milk, cover it, & let it stand until cold, put to it, half a pound of beef suet chopped fine, two and a half tea cups of fine sugar one tea spoon full of fine mace, one of cloves, one of cinnamon, one nutmeg grated in, one gill of wine or brandy, two tea spoons full of rose water, and a little salt, fifteen eggs, the last thing put in your raisins, a quart boil fill after they are stoned, flour them a little to prevent their settling, three hours will bake it _ (Mrs Mand)

Cocoa Nut Pudding A quarter of a pound of cocoa nut grated, a quarter of a pound of powdered white sugar, two ounces of, fresh butter, the whites only of six eggs, half a gill of cream, half a glass of wine, and brandy mixed half a teaspoon full of rose water _ Break up a cocoa nut & take off carefully the thin brown skin wash the pieces in cold water, and then wipe them dry, weigh a quarter of a pound of Cocoa nut, and grate it very fine. Stir the butter & sugar to a cream, then add the other ingredients gradually the butter and sugar. Afterward sprinkle in by degrees the grated cocoa nut stirring hard all the time, put a puff paste around the dish, and bake in a moderate oven _

Plum Pudding 21 milk biscuits, fifteen eggs, one pound of sugar one pound of suet, or butter. One pound of raisins, one pound of currants, one quart of milk, two nutmegs, one quarter of an ounce of cinnamon & half the quantity of cloves _ (Mrs. Cine)

Primitive Plum Pudding Mrs. Prince Take a common sized brick loaf of a day old, take off all the crust, and cut it into slices as thin as possible. Take one & a half pounds of raisins, one & a half pounds of currants a quarter of a pound of kidney beef suet chopped as fine as possible. Take a large tin baking pan spread a layer of suet in the bottom, then a layer of bread, then a layer of raisins & currants in succession until all the bread are expended. boil half an oz. of Cassia Cinnamon in two quarts of milk until the [citrine?] is [ephaeted?] beat up twelve eggs, which sweeten to your taste add one glass of brandy, two of wine, and three of rose water, strain the milk, & while nearly boiling mix milk with the above stirring it all the time; grate in a nutmeg, and pour the custard over the pudding, let it stand two hours, then bake it two hours in a hot oven.

Charlotte Russe. (Mrs. Storys) A pint & a half of thick sweet cream, three eggs, the whites & yolks beaten separately, half an ounce of isinglass, sugar to your taste, flavored with vanilla bean. Powder the sugar & put it into the cream to dissolve, Put the isinglass, and the vanilla in a cup of milk and dissolve them by the fire-then strain the milk & put all together & pump the mixture with a syllabub pump, or beat it up with a spoon; skim off the froth as it rises and put it into the shell of of sponge cake,- set it in a cool place; make it only a few hours before it is wanted for the table. This quantity is sufficient for one good sized mould.

Cranberry Jelly One large pint of Cranberries, one pint of sugar and half a pint of water, boil it for three quarters of an hour without stirring, then with a spoon dab off the jelly-the remainder makes good cranberry sauce-

_Currant Jelly_ Put the currants into a pitcher, cover them close & set the pitcher into a kettle of water and boil them for two hours, then strain them, and [allow?] a pint of juice to a pound of loaf sugar, boil warm earthen dish, as it better preserves the red colour, you must boil slowly, and take off the scum until no more will rise, when it jellies it is done, and you should pour it hot into the glasses when cold put a paper wet in brandy over the top of the glasses or pots--

Raspberry Jam To one quart of raspberries, put one pound of sifted sugar (loaf) put a layer of the fruit in an earthen pan, then strew some of the sugar over it, then fruit &, until all is uppended let it stand up for several hours, then put the pan over a furnace, and simmer it slowly until half done, skim it carefully, but do not mash the berries; take it off the fire, and set it by until the next day. Then set it on again, & finish it.