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Penelope Pemberton cookbook, Dec. 19, 1716
Page 33
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wee some times buter a ladle & lay a bale or 2 in it & hold ye ladele in ye byleing water tel ye have dun stickin & with a small knife lose aseley: ye boyleing water must cume auer ye ladle as yu hold when past stickin let ym downe into yr pan & take more into yr ladle so do tell yu have don all: ye will swim in a litle time yn may cut one to trie it ye be a nute: ye must be boyld thus & cold before yu put ym in ye pie if it be yt yn can get no greene erbs tast ym with dride margerom & time & great or sred in ye [illegible] rine of a lemon: yn may tie in a cloth first butterd of ys stufe a bout ye bigness of a midle sisd aple & boyle it which must be maid a litle thiner with 3 or 4 spoonefols of thick crame: ye make prity pudins in spring sarve ym with sack & suger & butter Tea Bisketts 3 pound and a half of flour 3 quarters of a pound of Butter & Eggs melt your butter beat your Eggs and mix and run through a Sive with em a Little warm milke wattr half a pint of good bearm a bitt of ginger mix and beat it like french bread and prick quite through bake em on tins or paper in a Custard oven.
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wee some times buter a ladle & lay a bale or 2 in it & hold ye ladele in ye byleing water tel ye have dun stickin & with a small knife lose aseley: ye boyleing water must cume auer ye ladle as yu hold when past stickin let ym downe into yr pan & take more into yr ladle so do tell yu have don all: ye will swim in a litle time yn may cut one to trie it ye be a nute: ye must be boyld thus & cold before yu put ym in ye pie if it be yt yn can get no greene erbs tast ym with dride margerom & time & great or sred in ye [illegible] rine of a lemon: yn may tie in a cloth first butterd of ys stufe a bout ye bigness of a midle sisd aple & boyle it which must be maid a litle thiner with 3 or 4 spoonefols of thick crame: ye make prity pudins in spring sarve ym with sack & suger & butter Tea Bisketts 3 pound and a half of flour 3 quarters of a pound of Butter & Eggs melt your butter beat your Eggs and mix and run through a Sive with em a Little warm milke wattr half a pint of good bearm a bitt of ginger mix and beat it like french bread and prick quite through bake em on tins or paper in a Custard oven.
Szathmary Culinary Manuscripts and Cookbooks
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