DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Edward Kidder cookbook, ca. 1700

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Page 19

A Marrow Pudding
Boyle a qt. of cream or milk wth. a stick of cinnamon a quarterd nutmeg & large mace yn. mix it wth. 8 eggs well beat a little salt sugar sack & orange flower water strain it yn. put to it 4 grated biskets or handful of currants as many raisons of ye. sun ye. marrow of 2 bones all to 4 large pieces yn. gather it to a body over ye. fier & put it in a dish having ye. brim there off garnishd wth. puff past & raisd in ye. oven yn. lay on ye. 4 pieces of marrow colourd knots & pasts slicd cittron & lemon piele 1/2 an hour will bake it
An Almond Pudding
Take 1/2 cup a pd. of jordan almonds blanch & pound ym. in a mortor wth. a quarter of a pd. of pistastia nuts 4 grated biskets 3 quarters of a pd. of butter sack & orange flower water yn. mix it wth. a qt. of cream & 8 eggs being boyld & mixt together wth. sweet spice & sugar yn. pour it into yor. dish being covered wth. puff past

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A Marrow Pudding Boyle a qt. of cream or milk wth. a stick of cinnamon a quarterd nutmeg & large mace yn. mix it wth. 8 eggs well beat a little salt sugar sack & orange flower water strain it yn. put to it 4 grated biskets or handful of currants as many raisons of ye. sun ye. marrow of 2 bones all to 4 large pieces yn. gather it to a body over ye. fier & put it in a dish having ye. brim there off garnishd wth. puff past & raisd in ye. oven yn. lay on ye. 4 pieces of marrow colourd knots & pasts slicd cittron & lemon piele 1/2 an hour will bake it An Almond Pudding Take 1/2 cup a pd. of jordan almonds blanch & pound ym. in a mortor wth. a quarter of a pd. of pistastia nuts 4 grated biskets 3 quarters of a pd. of butter sack & orange flower water yn. mix it wth. a qt. of cream & 8 eggs being boyld & mixt together wth. sweet spice & sugar yn. pour it into yor. dish being covered wth. puff past