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Penelope Pemberton cookbook, Dec. 19, 1716
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savi biskit pudin take halfe a pound of savibiskits: boyle a quart of good crame with sinament nuttmeg & a blade or 2 of mase when boyld anouf: take out ye spises yn power ye crame one ye biskits: when ye are sockt brnse ym tell ye be all a like: yn take 7 eggs lave out 3 whits: take out ye trads & beat ym very well & mix ym with yr crame & biskit: butter yr dish bottom thine & lay a border of pute past on ye brime yn power it in ye dish & bake it: a bout halfe an oure will bake it: sarve it with buter sack & suger if yr plase ye may strowe in a fewe corons for change some times: An almon pudin with biskit take halfe a pound of savibiskits: scrape of all ye browne; yn boyle 3 pints of good crame mase sinamon & nuttmeg slist: yn power it a clere from ye spices one yn biskits: when sockt brnse ym tell ye be all alike: yn have redy blansht& [illegible] a quarter of a pound of good almons yn stir ym well together with yn biscit & sweeten it with powder suger to yr tast yn mix with it nine eggs leve out 4 whits bate ym very well & runne ym throw a hair sive yn mix ym with yr other things it must be stird [illegible] light: if yn have not crame a nough ad a litle more: if yn fere it being to light: yn may ceepe out a litle of yr
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savi biskit pudin take halfe a pound of savibiskits: boyle a quart of good crame with sinament nuttmeg & a blade or 2 of mase when boyld anouf: take out ye spises yn power ye crame one ye biskits: when ye are sockt brnse ym tell ye be all a like: yn take 7 eggs lave out 3 whits: take out ye trads & beat ym very well & mix ym with yr crame & biskit: butter yr dish bottom thine & lay a border of pute past on ye brime yn power it in ye dish & bake it: a bout halfe an oure will bake it: sarve it with buter sack & suger if yr plase ye may strowe in a fewe corons for change some times: An almon pudin with biskit take halfe a pound of savibiskits: scrape of all ye browne; yn boyle 3 pints of good crame mase sinamon & nuttmeg slist: yn power it a clere from ye spices one yn biskits: when sockt brnse ym tell ye be all alike: yn have redy blansht& [illegible] a quarter of a pound of good almons yn stir ym well together with yn biscit & sweeten it with powder suger to yr tast yn mix with it nine eggs leve out 4 whits bate ym very well & runne ym throw a hair sive yn mix ym with yr other things it must be stird [illegible] light: if yn have not crame a nough ad a litle more: if yn fere it being to light: yn may ceepe out a litle of yr
Szathmary Culinary Manuscripts and Cookbooks
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