DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

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La. Barret.
To make a Whitepott.
Take 4 Manchets, cutt of all the Crusts, then cutt them in small square peices. Take Creame, & boile it with a Nutmegg cutt in quarters, & a litle large Mace, & wett yoe Bread throughly with it. Then take 8 Eggs (take from them 4 whites) beate them well with a litle Damask-Rose-water, & and put in so much Salt, as you will think will season it. Then take a quarter of a pound of Sugar, or a litle more, & put in into yoe Eggs. Butter yoe Dish, before you put it in: & Lay Apples in the bottome of yoe Dish, cutt in thinne round peices. Wash, & stone Reisins of ye Sunne, & lay them in the bottome of the Dish. Then take a pound of Suet, shredd it very small, & put it to the Bread. Put in yoe Eggs before yoe Suet. Stirre all these well together: then put them into yoe Dish, & stick more Raisins in the topp, & marone in ye topp. Cover the marone, & the Raisins. Let it bee sett on, and baked, with Pies.

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La. Barret. To make a Whitepott. Take 4 Manchets, cutt of all the Crusts, then cutt them in small square peices. Take Creame, & boile it with a Nutmegg cutt in quarters, & a litle large Mace, & wett yoe Bread throughly with it. Then take 8 Eggs (take from them 4 whites) beate them well with a litle Damask-Rose-water, & and put in so much Salt, as you will think will season it. Then take a quarter of a pound of Sugar, or a litle more, & put in into yoe Eggs. Butter yoe Dish, before you put it in: & Lay Apples in the bottome of yoe Dish, cutt in thinne round peices. Wash, & stone Reisins of ye Sunne, & lay them in the bottome of the Dish. Then take a pound of Suet, shredd it very small, & put it to the Bread. Put in yoe Eggs before yoe Suet. Stirre all these well together: then put them into yoe Dish, & stick more Raisins in the topp, & marone in ye topp. Cover the marone, & the Raisins. Let it bee sett on, and baked, with Pies.