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Penelope Pemberton cookbook, Dec. 19, 1716
Page 21
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comon flower pudin beat 8 eggs if smalle 9 put in a litle salt & nuttmeg if yu plase put to yr eggs a third part of a pint of milk yn stir in blew ston flower not too thick: it will be sad if yu do: beat it till all ye Lumps be out a boyld carot pudin Take 4 prity large carots boyle ym soft as to eat beat & rube ym through a hare sive take 5 eggs lave out 2 whits beat ym great halfe a Large nuttmeg 3 or 4 spoonefolls of thick crame one spoonefoll of rose water 2 spoonefolls of sack 2 of suger or more if not sweet a noufe beat all well together in a morter or boole yn butter a strong clouth prity thick yn tie it up close Let yr water boyle before yu put it in: an oure will boyle it: sarve it with butter sack & suger An artichoke pudin Take 8 artichoks boyle ym tell ye be tender yn take of all ye leves of & core & strings out yn beat me well in a bole & forse ym through a hare sive yn have redy 6 eggs lave out 3 whits, beat ym yn beat ym with yr Artichoks very well yn mix ym with a pint of crame a litle salt rose water & suger too yr tast & buter yr pan well halfe an oure will bake it sarve it with sack or white wine buter & suger
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comon flower pudin beat 8 eggs if smalle 9 put in a litle salt & nuttmeg if yu plase put to yr eggs a third part of a pint of milk yn stir in blew ston flower not too thick: it will be sad if yu do: beat it till all ye Lumps be out a boyld carot pudin Take 4 prity large carots boyle ym soft as to eat beat & rube ym through a hare sive take 5 eggs lave out 2 whits beat ym great halfe a Large nuttmeg 3 or 4 spoonefolls of thick crame one spoonefoll of rose water 2 spoonefolls of sack 2 of suger or more if not sweet a noufe beat all well together in a morter or boole yn butter a strong clouth prity thick yn tie it up close Let yr water boyle before yu put it in: an oure will boyle it: sarve it with butter sack & suger An artichoke pudin Take 8 artichoks boyle ym tell ye be tender yn take of all ye leves of & core & strings out yn beat me well in a bole & forse ym through a hare sive yn have redy 6 eggs lave out 3 whits, beat ym yn beat ym with yr Artichoks very well yn mix ym with a pint of crame a litle salt rose water & suger too yr tast & buter yr pan well halfe an oure will bake it sarve it with sack or white wine buter & suger
Szathmary Culinary Manuscripts and Cookbooks
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