Hannah M. Keen's receipt book, UPenn Ms. Codex 633

Cottage Pudding One egg, 1/4 pound of Butter one large Coffee cup of Sugar 1 pint of flour -- heaping, 1 teaspoon of Soda. two of Cream of Tartar dissolved in a Coffee cup of Milk one hand full of Raisins one of Currants, Nutmeg or Lemon. Bake one hour in a moderately hot oven. eat with dip --

New York Apple Pies Take 5 Soda crackers soak in two cups of Water, two cups of Sugar, 2 Lemons. 1 teaspoonful of Butter -- Bake in paste -

Apple Pudding Take 1 quart of stewed apples pas them though a Sieve. add a 1/4 lb of Butter, 4 Eggs: some grated crackers Nutmeg. Cinnamon, little Rose Water

Ms. Codex 633 A cheap wholesome Pudding H M. Keen's Take some peices of stale Bread, soak in Boiling Milk, when cold mix in two or three eggs, a small Piece of Butter, some sugar, a handful of Currants or Raisins Bake about an hour in a moderate Oven. eat hot, with dip

Farina Pudding Make the farina the same as for eating with cream, when mostly cold mix in 2 or three eggs, some Sugar and Bake an hour, eat in hot with cream, or Butter and Sugar

Potato Pudding 1/2 lb Butter " " Sugar 5 Eggs 1 lb of potatoes mashed very fine with a little cream and salt. rose water, cinnamon nutmeg. Widdifields

Cocoanut Pudding {1/2 lb of Sugar. " " Butter " " grated nut. the whites of six eggs. a tablespoonful of rose water, 2 of Brandy} }Pare the brown skin off the nut. wash it in cold water wipe it dry, and grate it Beat the Butter and sugar to a cream, Beat the whites of the eggs until they are stiff and dry [which?] beat in the Butter and sugar, stir the whole well together and add gradually, the nut, brandy, and rose water, after all the ingredients, have been mixed together stir well, but do not, beat it, this will make two [fulled?] [sized?] puddings - widdifield

[Nun's?] Butter 4 oz of Butter 6 " " Sugar as much wine as the butter will take Beat the butter and sugar together and and gradually add the wine and Nutmeg

Balloon's, widdifields (or Baldea flour pudding) One pint of Milk one pint of flour 3 eggs. -- Separate the eggs. beat the yolks until light and mix with the milk, and stir into the flour gradua -- lly. Beat it well with one salt spoonful of salt, thin whippe the whites untill stiff and dry and stir though lightly, half at a time, butter small cups, fill them half full of the mixture and bake in a quick oven, when done turn them out of the cups, place them on a heated dish, and send to table hot, eat with Mint Butter.

Cocoa nut-Pudding 1/2 lb. Butter} 3/4 Sugar} Mary Mc[Floai?] one Cocoa nut grated} 2 crackers grated very fine} 8 eggs -- the whites only} one / Nutmeg}

Cottage Pudding, Margaret's 1 tea cup Sugar 2 oz Milk 3 " Flour 4 oz Butter 1 tea spoonful of Soda 2 " Cream tartar 2 Eggs. little Nutmeg Bake 3/4 of an hour in a slow oven