The New England Frugal Housewife

To preserve Parsley fresh & green, to garnish viands in the winter. Put any quantity of green parsley into a strong pickle of salt and water, boiling hot, and keep for use. To preserve Plums and Cherries six months or a year, retaining all that bloom and agreeable labor, during the whole of that period, of which there are possessed when taken from the tree. Take any quantity of plumbs or cherries a little before they are fully ripe, with the stems on; take them directly from the tree, when perfectly dry, and with the greatest care, so that they are not in the least bruised--put them with great care into a large stone jug, which must be dry, fill it full, and immediately make it proof against air and water, then sink it in the bottom of a living spring of water, there let it remain for a year if you like; and when opened they will exhibit every beauty and charm, both as to the appearance and taste, as when taken form the tree. A new method of keeping Apples fresh and good, t...

Take damsons when they are first ripe, pick them carefully, wipe them clean, put them into snuff[?] bottles, stop them up tight so that no air can get to them, nor water; put nothing into the bottles but plumbs; put the bottles into cold water, handthem over the fire, let them heat slowly, let the water boil slowly, for half an hour, when the water is cold take out the bottles, set the bottles into a cold place, they will keep twelve months if the bottles are stopped tight, so as no air nor water can get to them. They will not keep long after the bottles are opened; the plumbs must be hard. American Cookery Amelia Simmons 1796 Albany New York

Strawberry Preserve. Take 3 pounds of large fair strawberries, free from steams or hulls, 4 pound sugar,1 pound raisins, place these in an earthen pot, first a sprinkle of sugar, then a laying of strawberries, another of raisins, and so alternately till the whole are placed in the pot, set it away in a cool place; if the weather should be very warm, frequently sprinkle sugar upon them, by which they will be preserved fresh and good. Apple Preserve. Take half a peck of large russet sweeting otherwise a fair sweet apple, pare and core them; take 2 quarts of soft grapes, boil them in 1 pint water till soft, squeeze out the juice, and to this the juice of one quart currants well squeezed; to this aft 3 pound sugar, also 4 whites of eggs, and the shells beat fine, scald and scum clean, then add one pint brandy, strain it thro' a piece of flannel, then add the apples, and one fresh orange cut fine; boil gently half an hour over a moderate fire, put them in a stone or earthen had, se...

Six pound flour, 2 pound honey , 1 pound sugar, 2 ounces cinnamon, 1 ounce ginger, a little orange peel, 2 teaspoons pearl-ash, 6 eggs; dissolve the pearl-ash in milk, put the whole together, listen with milk is necessary, bake 20 minutes. American Cookery Amelia Simmons 1796 Albany New York

Buck-wheat Cakes. One quart buck-wheat flour, 1 pint of milk or new beer, 3 spoons molasses, 4 d. yeast, stir well together, wet the bottom of the pan with butter or lard, and when the pan is hot put in the cakes, when done pour over butter and milk. Federal Pan Cake. Take one quart of boulted rye flour, one quart of boulted Indian meal, mix it well, and stir it with a little salt into three pints milk, to the proper consistence of pancakes; fry in lard, and serve up warm. American Cookery Amelia Simmons 1796 Albany New York

Election Cake. Thirty quarts flour, 10 pound butter, 14 pound sugar, 12 pound raisins, 3 doz eggs, one pint wine, one quart brandy, 4 ounces cinnamon, 4 ounces fine colander seed, 3 ounces ground alspice; wet the flour with milk to the consistence of break over night, adding one quart yet; the next morning work the butter and guar together for half and hour, which will render the cake much lighter and whiter; when it has rise light work in every other ingredient ecvept the plumbs, which owkr in when going in the oven. Independence Cake. Twenty pound flour, 15 pound sugar, 10 pound butter, 4 dozen eggs, one quart wine, 1 quart brandy, 1 ounce nutmeg, cinnamon, cloves, mace, of each 3 ounces, two pound citron, currants and raisins 5 pound each, 1 quart yeast; when baked, frost with loaf sugar; dress with box and gold leaf. New Years Cake. Take 14 pound flour, to which add one pint milk, and one quart yeast, put these together over night, and let it lie in the sponge till morning...

One pound flour, quarter pound butter, two eggs beat, one glass wine, and nutmeg to make it palatable. American Cookery Amelia Simmons 1796 Albany New York

A Plumb Pudding. Take half a loaf of bread, on which pour three pints boiling milk, when cold add six ounces ground rice, mix the bread and rice together, half a pound of plumbs, four ounces beef suet cut fine, one pound currants, eight eggs, half gill rosewater, one gill wine, lemon peel, sugar and nutmeg as may be agreeable. Plum Pudding, boiled. Three pints flour, a little salt, six eggs, one pound plumbs, half pound of beef suet, half a pound of sugar, one pint milk; mix the whole together; put it into a strong cloth floured, boil three hours; serve with sweet sauce. American Cookery Amelia Simmons 1796 Albany New York

Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter and 12 of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; make one hour and a quarter. American Cookery Amelia Simmons 1796 Albany New York

General Rules to be observed in Boiling. The first necessary caution is that your pots and covers are always kept clean--Be careful that your pot is constantly boiling, by this means you may determine with precision the time necessary to accomplish any dish you may prepare in this way--Put fresh meat into boiling water, and salt into cold--Never crowd your pot with meat, but leave sufficient room for a plenty of water--Allow a quarter of an hour to every pound of meat. To boil Ham. This is an important article, and requires particular attention, in order to render it elegant and grateful.. It should be boiled in a large quantity of water, and that for a long time, one quarter of an hour for each pound; the rind to be taken off when warm. It is most palatable when cold, and should be sent to the table with eggs, horse radish or mustard.--This adores a sweet repast at any time of day. To boil a Turkey, Fowl or Goose. Poulty boiled by themselves are generally esteemed best, and...

Soup,made of a beef's hock. Let the bones be well broken, boil five hours in eight quarts of water, one gill rice to be added, salt sufficiently; after three hours boiling add 12 potatoes pared, some small carrots and two onions; a little summer savory will make it grateful. Veal soup. Take a should of veal, boil in five quarts water three hours, with two spoons rice , four onions, six potatoes, and a few carrots, sweet marjoram, parsley and summer savory, salt and pepper sufficiently; half a pound butter worked into four spoons flour, to be stirred in while hot, Soup, of Lamb's head and pluck. Out the head, heart and lights with one pound pork into five quarts water; after boiling one hour add the liver, continue boiling half an hour more, which will be sufficient: potatoes, carrots, onions, parsley, summer savory and sweet marjoram, may be added in the midst of boiling: take half a pound of butter, work it into one pound flour, also a small quantity of summer sa...

To broil a Beef-Stake. Take slices of tender beef one inch thick, put on hot coals 15 minutes; turn the stake if possible without introducing a fork; pepper and salt as may be agreeable: butter when done will render it palatable. To dress a Beef-Stake, sufficient for two Gentlemen, with a fire made of two newspapers. Let the beef be cut in slices, and laid in a pewter platter, pour on water just sufficient to cover them, salt and pepper well cover with another platter inverted; then place your newspapers into small strips, light with a candle and apply them gradually so as to keep a live fire under the whole dish, till the whole be done; butter may then be applied, so to render it grateful. Veal Stake. Take slices of real half an inch think, broil 20 minutes with a live fire, salt and pepper, dust on flour when broiling; when done butter added will make a beautiful gravy. American Cookery Amelia Simmons 1796 Albany New York

Take a handful of hops and about three quarts of water, let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emptins to work them, they will keep well cork'd in a bottle five or six weeks. American Cookery Amelia Simmons 1796 Northampton Massachusetts

Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put it in a clean cask, then shake it well together, add half a pint of emptins, then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle. American Cookery Amelia Simmons 1796 Northampton Massachusetts

To boil all kinds of Garden Stuff. In dressing all sorts of kitchen garden herbs, take care they are clean washed; that there be no small snails, or caterpillars between the leaves; and that all the coarse, outer leaves, and the tops that have received any injury by the weather, be taken off; next wash them in a good deal of water, and put them into a cullender to drain, care must likewise be taken, that your pot or sauce pan be clean, well tinned, and free from sand, or grease. To boil French Beans. Take your beans and string them, cut in two and then across, when you have done them all, sprinkle them over with salt, stir them together, as soon as your water boils put them in and make them boil up quick, they will be soon done and they will look of a better green than when growing in the garden; if they are very young, only break off the ends, then break in two and dress them in the same manner. To boil broad Beans. Beans require a great deal of water and i...

For dressing Codfish. Put the fish first into cold water and wash it, then hang it over the fire and soak it six hours in scalding water, then shift it into clean warm water, and let it scald for one hour, it will be much better than to boil. American Cookery Amelia Simmons 1798 Northampton Massachusetts To dress a Bass. Season high with salt, pepper and cayenne,one slice salt pork, one of bread, one egg, sweet marjoram, summer savory and parsley, minced fine and well mixed, one gill wine, four ounces butter; stuff the bass--bake in the oven one hour; thin slices of pork laid on the fish as it foes into the oven; when done pour over dissolved butter: serve up with stewed oysters , cranberries, broiled onions and potatoes. The same method may be observed with fresh Shad, Codfish, Blackfish, and Salmon. To dress Sturgeon. Clean your sturgeon well, parboil it in a large quantity of water till it is quite tender, then change the water and boil it till suffi...

To pickle or make Mangoes of Melons. Take green melons, as many as you please, and make a brine strong enough to bear an egg; then pour it boiling hot on the melons, keeping them down under the brine; let them stand five or six days; then take them out, slit them down on one side, take out all the seeds, scrape them well in the inside, and wash them clean with cold water; then take a clove of garlick, a little ginger and nutmeg sliced, and a little whole pepper; put all these proportionably into the melons, filling them up with mustard-seeds; then lay them in an earthen pot with the slit upwards, and take one part of mustard and two parts of vinegar, enough to cover them, pouring it upon them scalding hot, and keep them close stopped. To pickle Barberries. Take of white wine vinegar and water, of each an equal quantity; to every quart of this liquor, put in half a pound of cheap sugar, then pick the worst of your barberries and put into this liq...

Take the fairest and ripest peaches, pare them into fair water; take their weight in double refined sugar; of one half make a very thin sirup; then put in your peaches, boiling them till they look clear, then split and stone them, boil them till they are very tender, lay them a draining, take the other half of the sugar, and boil it almost to a candy; then put in your peaches, and let them lie all night, then lay them on a glass, and set them in a stove, till they are dry, if they are sugared too much, wipe them with a wet cloth a little; let the first sirup be very thin, a quart of water to a pound of sugar. American Cookery Amelia Simmons 1798 Northampton Massachusetts

Having stripped the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, half way the jar, let it boil half an hour, take it out and strain the juice through a coarse hair sieve, to a pint of juice put a pound of sugar, set it over a fine quick fire in a preserving pan, or a bell-metal skillet, keep stiring it all the time till the sugar be melted, then skim the skum off as fast as it rises. When the jelly is very clear and fine, pour it into earthen or china cups, when cold, cut white papers just the bigness of the top of the pot, and lay on the jelly, dip those papers in brandy, then cover the top of the pot and prick it full of holes, set it in a dry place; you may put some into glasses for present use. American Cookery Amelia Simmons 1798 Northampton Massachusetts

For preserving Strawberries. Take two quarts of Strawberries, squeeze them through a cloth, add half a pint of water and two pound sugar, put it into a sauce pan, scald and skim it, take two pound of Strawberries with stems on, set your sauce pan on a chaffing dish, put as many Strawberries into the dish as you can with the stems up without bruising them, let them boil for about ten minutes, then take them out gently with a fork and put them into a stone pot for use; when you have done the whole turn the sirup into the pot, when hot; set them in a cool place for use. Currants and Cherries may be done in the same way, by adding a little more sugar. The American Citron. Take the rine of a large watermelon not too ripe, cut it into small pieces, take two pound of loaf sugar, one pint of water, put it all into a kettle, let it boil gently for four hours, then put it into pots for use. To keep White Bullace, Pears, Plumbs, or Damsons , &c. for tar...

For Preserving Quinces. Take a peck of Quinces, pare them, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pound frost grapes, in 3 quarts water, boil the liqour an hour and an half, or till it is thick, strain it thro' a coarse hair sieve, add one and a quarter pound sugar to every pound of quince; put the sugar into the sirup, scald and scim it till it is clear, put the quinces into the sirup, cut up two oranges and mix with the quince, hang them over a gentle fire for five hours, then put them in a stone pot for use, let them in a dry cool place. For preserving Quinces in Loaf Sugar. Take a peck of Quinces, put them into a kettle of cold water, hang them over the fire, boil them till they are soft, then take them out with a fork, when cold, pare them, quarter or halve them, if you like; take their weight of loaf sugar, put into a bell-metal kettle or sauce pan, with one quart of water, sc...

Biscuit. One pound flour, one ounce butter, one egg, wet with milk and break while oven is heating, and in the same proportion. Butter Biscuit. One pint each milk and emptins, laid into flour, in sponges; next morning add one pound butter melted, not hot, and knead into as much flower as will with another pint of warmed milk, be of a sufficient consistence to make soft--some melt the butter in the milk. American Cookery Amelia Simmons 1798 Northampton Massachusetts American Cookery Amelia Simmons 1798 Northampton Massachusetts -- Tea Biscuit. Two pound flour, two spoons yeast in a little warm milk, mix them together, adding one quart pound of melted butter with milk, to make it into a stiff paste; bake in a quick-oven, in any shape you please. American Cookery Amelia Simmons 1796 Albany New York

To make. No. 1. Rub in half pound sugar, half pound butter, to four pound flour, add pint milk, pint emptins; when risen well, bake in pans ten minutes, fast. No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 pounds flour, one quart emptins and wet with milk, sufficient to bake, as above. No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of flour, 12 eggs, one pint emptins, wet soft with milk, and bake. No. 4. P. C. rusk. Put fifteen eggs to 4 pounds flour and make into large biscuit; and bake double, or one top of another. No. 5. One pint milk, one pint emptins, to be laid over night in spunge, in morning, melt three quarters of a pound butter, one pound sugar, in another pint of milk, add luke warm, beat till it rise well. No. 6. Three quarters of a pound butter, 1 pound sugar, 12 eggs, one quart of milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins, le...

Queens Cake. Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one glass wine, half gill rose water, and spices to your taste, all worked into one and a quarter pound flour, put into pans, cover with paper, and bake in a quick well heat oven, 12 or 16 minutes. Pound Cake. One pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose water one gill, spices to your taste; watch it well, it will bake in a slow oven in 15 minutes. Another (called) Pound Cake. Work three quarters of a pound butter, one pound of good sugar, 'till very white, whip ten whites to a foam, add the yolks and beat together, add one spoon rose water, 2 of brandy, and put the whole to one and a quarter of a pound flour, if yet too soft add flour and bake slowly. Soft Cakes in little pans. One and half pound sugar, half pound butter, rubbed into two pounds flour, add one glass wine, one do. rose water, 18 eggs ...

Molasses Gingerbread. One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash, dissolved in half pint water, four pound flour, one quart molasses, four ounces butter, (if in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour, ) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don't scorch; before it is put in, wash it with whites and sugar beat together. Gingerbread Cakes, or butter and sugar Gingerbread. No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one pound sugar, three small spoons pearl ash dissolved in cream, one pound butter, four eggs, knead it stiff, shape it to your fancy, bake 15 minutes. Soft Gingerbread to be baked in pans. No. 2. Rub three pounds of sugar, two pounds of butter, into four pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoon...

Cookies. One pound sugar boiled slowly in half pint water, scum well and cool, add two tea spoons pearl ash dissolved in milk, then two and half pounds flour, rub in 4 ounces butter, and two large spoons of finely powdered coriander seed, wet with above; make roles half an inch thick and cut to the shape you please; bake fifteen or twenty minutes in a slack oven--good three weeks. Another Christmas Cookey. To three pound flour, sprinkle a tea cup of fine powdered coriander seed, rub in one pound butter, and one and half pound sugar, dissolve three tea spoonfuls of pearl ash in a tea cup of milk, kneed all together well, roll three quarters of an inch thick, and cut or stamp into shape and size you please, bake slowly fifteen or twenty minutes; tho' hard and dry at first, if put into an earthen pot, and dry cellar, or damp room, they will be finer, softer and better when six months old. American Cookery Amelia Simmons 1798 Northampton Mas...

Potatoe Cake. Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into paste, shape as you please, bake and pour over them melted butter, wine and sugar. American Cookery Amelia Simmons 1798 Northampton Massachusetts

Johnny Cake, or Hoe Cake. Scald 1 pint of milk and put to 3 pints of indian meal, and half pint of flower --bake before the fire. Or scald with milk two thirds of the indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above. Indian Slapjack. [fritters] One quart of milk, 1 pint of indian meal, 4 eggs, 4 spoons of flour, little salt, beat together, baked on gridles, or fry in a dry pan, or baked in a pan which has been rub'd with suet, lard or butter. American Cookery Amelia Simmons 1798 Northampton Massachusetts

Plain Cake. Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart emptins , 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine. Another. Three quarters of a pound of sugar, 1 pound of butter, and 6 eggs work'd into 1 pound of flour.  Another Plain Cake. No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice and orange to your taste, or fennel, carroway or coriander seeds; put to 9 pounds of flour, 3 pints emptins , and bake well. Plumb Cake. Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little salt, one pound of citron, orange peal candied, and almonds bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1 quart new ale yeast , half pint of wine, 3 half pints of cream and raisins. A rich Cake. Rub 2 pound of butter into 5 pound o...

Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine, then pour a good boil'd custard, (not too thick) over the rusk, and put a syllabub over that; garnish with jelly and flowers. American Cookery Amelia Simmons 1798 Northampton Massachusetts

To make a fine Cream. Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in a spoonful of orange flower water, and rose water, and two spoonfuls of wine; beat up four eggs and two whites, stir it all together one way over the fire till it is thick, have cups ready and pour it in. Lemon Cream. Take the juice of four large lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peel of one lemon, when it is very hot, but not to boil; take out the lemon peal and pour it into china dishes. Raspberry Cream. Take a quart of thick sweet cream and boil it two or three wallops, then take it off the fire and strain some juices of raspberries into it to your taste, stir it a good while before you put your juice in, that it may be...

To make a fine Syllabub from the Cow. Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it. A Whipt Syllabub. Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises and put it into your syllabub glasses or pots, and they are fit for use. American Cookery Amelia Simmons 1798 Northampton Massachusetts

Apple Tarts. Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste, royal, squeeze thereon orange juice --bake gently. Cramberries. Stewed, strained and sweetened, put into paste No. 9, and baked gently. Marmolade , laid into paste No. 1, baked gently. Apricots , must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above. Orange or Lemon Tart. Take 6 large lemons, rub them well in salt, put them into salt and water and let rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender, then take 6 pippins, pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half of the pippins, with all the liquor to the orange or lemon, and add one pound sugar, boil all together one quarter of an hour, put into a gallipot and squeeze thereto a fresh ...

1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg. 2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don't boil into the cups. 3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rose-water --bake. 4. Boiled Custard --One pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up. Rice Custard. Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose-water, putting into cups or dishes, when cooled, set to serve up. A Rich Custard. Four eggs beat and put to one quarter cream, sweetened to your taste, half a nutmeg, a...

Puff Pastes for Tarts. No. 1. Rub one pound of butter into one pound of flour, whip 2 whites and add with cold water and one yolk; make into paste, roll in, in six or seven times one pound of butter, flowring it each roll. This is good for any small thing. No. 2. Rub 6 pound of butter into fourteen pound of flour, eight eggs, add cold water, make a stiff paste. No. 3. To any quantity of flour, rub in three fourths of its weight of butter, (12 eggs to a peck) rub in one third or half, and roll in the rest. No. 4. Into two quarts flour (salted) and wet stiff with cold water roll in, in nine or ten times one and half pound of butter. No. 5. One pound flour, three fourths of a pound of butter, beat well. No. 6. To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter. A Paste for Sweet Meats. No. 7. Rub one third of one pound of butter, and one pound of lard into two...

A Crookneck, or Winter Squash Pudding. Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs, beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake. The above is a good receipt for Pompkins, Potatoes or Yams, adding more moistening or milk and rose water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better. Pompkin. No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour. No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspic...

An apple Pudding Dumplin. Put into paste, quartered apples, lye in a cloth and boil two hours, serve with sweet sauce. Pears, Plumbs, &c. Are done the same way. Apple Pudding. One pound apple sifted, one pound sugar, 9 eggs, one quarter of a pound butter, one quart sweet cream, one gill rose-water, a cinnamon, a green lemon peal grated (if sweet apples, add the juice of half a lemon, put on to paste No. 7. Currants, raisins and citron some add, but good without them. Orange Pudding. Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard. A Lemon Pudding. 1. ...

A Sunderland Pudding. Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little salt, 4 spoons fine flour, oil or butter pans, cups or bowls, bake in a quick oven one hour. Eat with sweet sauce.  A Cream Almond Pudding. Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 yolks and 3 whites, strain and mix with one spoon flour one quarter of a pound almonds; settled, add one spoon rose-water, and by degrees the cold cream and beat well together; wet a thick cloth and flour it, and pour in the pudding, boil hard half an hour, take out, pour over it melted butter and sugar. American Cookery Amelia Simmons 1798 Northampton Massachusetts

A Flour Pudding. Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg to your taste, bake half an hour, and serve up with sweet sauce. A boiled Flour Pudding. One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a strong cloth and boiled three quarters of an hour. American Cookery Amelia Simmons 1798 Northampton Massachusetts

A Whitpot. Cut half a loaf of bread in slices, pour thereon 2 quarts milk, 6 eggs, rose-water, nutmeg and half pound of sugar; put into a dish and cover with paste, No. 1. bake slow 1 hour. A Bread Pudding. One pound soft bread or biscuit soaked in one quart milk, run thro' a sieve or cullender, add 7 eggs, three quarters of a pound sugar, one quarter of a pound butter, nutmeg or cinnamon, one gill rose-water, one pound stoned raisins, half pint cream, bake three quarters of an hour, middling oven. American Cookery Amelia Simmons 1798 Northampton Massachusetts

No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour. No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q: s: it will require two and half hours baking. No. 3. Salt a pint of meal, wet with one quart milk, sweeten and put into a strong cloth, brass or bell metal vessel, stone or earthen pot, secure from wet and boil 12 hours.

One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stired often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour. No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in one pound butter, interim beet 14 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants bake as No. 1. No. 3. 8 spoons rice boiled in 2 quarts milk, when cooled, add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2 hours. No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and a small nutmeg, bake 2 hours. No. 5. A cheap one, half pint rice, 2 quarts milk, salt, butter, all...