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Penelope Pemberton cookbook, Dec. 19, 1716
Page 23
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A calves foot pudin boyle 2 calves feet very tender when ye are cold pick ym frome ye bons & grisls sred ym very smale yn 3 quarters of a pound of beefe servet sred smale: yn put ym together & sred ym very smal: yn great a peny manchit yn take greated nutmeg: sinament & mase powderd a little salt a quarter of a pint of crame & eggs beaten 2 or 3 spoonefolls of sack some orringeflower water if yu have it: mix all well to gether sweeten it to yr tast with powder. sugar: first butter yr clouth yn flower it yn tie yr pudin up put it into boyleing water & let it boyle 3 oures sarve it with sack butter & suger. A tansay take 12 or 14 eggs take out halfe ye whits & strins beat ye eggs with a little salt yn mix to it a pint of crame some nutmeg grated & some serst sinament ye yallowe rine of a lemon grated as much juse of tansay as will tast it as much juse of spinige as will make it a good greene or corne blads or beets ye erbs must be washt & ye water roung out of ym in a cloth with a hand foll or 2 at a time beat ym very well yn put ym in a corse cloth & ring out whot iuse yu can tel yu have maid it tast a noufe of tansey & greene anoufe with ye outher yn have rady grated 2 old loves white
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A calves foot pudin boyle 2 calves feet very tender when ye are cold pick ym frome ye bons & grisls sred ym very smale yn 3 quarters of a pound of beefe servet sred smale: yn put ym together & sred ym very smal: yn great a peny manchit yn take greated nutmeg: sinament & mase powderd a little salt a quarter of a pint of crame & eggs beaten 2 or 3 spoonefolls of sack some orringeflower water if yu have it: mix all well to gether sweeten it to yr tast with powder. sugar: first butter yr clouth yn flower it yn tie yr pudin up put it into boyleing water & let it boyle 3 oures sarve it with sack butter & suger. A tansay take 12 or 14 eggs take out halfe ye whits & strins beat ye eggs with a little salt yn mix to it a pint of crame some nutmeg grated & some serst sinament ye yallowe rine of a lemon grated as much juse of tansay as will tast it as much juse of spinige as will make it a good greene or corne blads or beets ye erbs must be washt & ye water roung out of ym in a cloth with a hand foll or 2 at a time beat ym very well yn put ym in a corse cloth & ring out whot iuse yu can tel yu have maid it tast a noufe of tansey & greene anoufe with ye outher yn have rady grated 2 old loves white
Szathmary Culinary Manuscripts and Cookbooks
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