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English cookbook, 1700
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1 White Pudings To a bout three pints of good milk boiled & co'd[?] again, put 6 eggs well beat, a good quantity of bread crums & 'sewit chopt'd smal to thicken it, a little salt, season wth mace & cloves & sweeten to your tast, then put e'm into your skins & boile e'm slow for fear thay break; Black Pudings when you have taken the skins from the blood put into it as much oatemeal as it will steep, & let it stand so as to keep warm for about ten hours, then take it from the fire, & when your skins is ready, put to every Quart of blood near a pint of hot milk 6 eggs well beat & let some of the swins fat be chopt'd very fine &
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1 White Pudings To a bout three pints of good milk boiled & co'd[?] again, put 6 eggs well beat, a good quantity of bread crums & 'sewit chopt'd smal to thicken it, a little salt, season wth mace & cloves & sweeten to your tast, then put e'm into your skins & boile e'm slow for fear thay break; Black Pudings when you have taken the skins from the blood put into it as much oatemeal as it will steep, & let it stand so as to keep warm for about ten hours, then take it from the fire, & when your skins is ready, put to every Quart of blood near a pint of hot milk 6 eggs well beat & let some of the swins fat be chopt'd very fine &
Szathmary Culinary Manuscripts and Cookbooks
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