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Marmalade Pudding

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

March, 1867

Take about a half a teacupful of milk, one tablespoonful of fine flour, and about two ounces of white sugar; put it on the fire, and stir it till it boils; then add the yolks of four eggs, and one small pot of marmalade, reserving most of the chips to line the mould; mix all well together, then beat up the whites of five eggs, and stir them lightly in. Butter a mould, and line it completely with orange chips; put in the pudding, and steam it for half an hour with fire under and over.

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