Marion King Schlefer Recipe Collection, 1793-1826 (inclusive). A/S339, Folder 1, Schlesinger Library, Radcliffe Institute, Harvard University, Cambridge, Mass.

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No.1 Cocoanut Pudding Two small nuts grated 1/2 pint milk 1/2 te butter 1/2 te sugar 8 eggs 3 spoonfulls rose water spice if you like it 2 slices of bread, soaked in the milk our a chafin dish of coals put a parte at the bottom

Boiled Puddings Take a small loaf of bread crumble it very [xxx] fine boile a quart of milk pour it on a lump of butter a little salt, 12 eggs _ 2 hours _ will boile it

Indian Pudding To a quart of milk 6 spoonful of Indian Miale a spoonful of sugar ditto of butter 4 eggs one nutmeg + a little salt an hour will boile it

2. Sunderland Pudding Take a pint of creame 4 spoonfulls of flour 8 eggs 4 whites a little salt and nutmeg beat it well together then rub your cups with butter fill them half full. one houre will bake them ____ A wine sauce ____________________________ vertical margin note Young Puddings end vertical margin note Eight buisciuts rolled fine + sifted 6 eggs bettin then 1 pint of milk 2 spoonfulls of butter and 2 of sugar rose water or leamon peale greated milk, butter and sugar heated and poured on the buiscuits the eggs stured in while it is hot half an houre to bake the above ingredients is sufficient to make 6 cups

Potatoe Pudding Take 3/4. lb potatoes boil and beat them rub or pound them very fine then put 1/2 lb butter 1/2 lb sugar 7 eggs 4 whites 1/2 a nutmeg a litte salt a gill of brandy a gill of cream grate the rine and scquase the juice of a sweet orange mix them well together butter the pan half an hour wi[ll] bake it