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Anne Bayne booke [of recipes] circa 1700
Page 119
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(119) To make an Almond quaking puddin Take a pint of Creame. put into it halfe a nutmeg boile it very well then beat the yolks of 10 Eggs. & the whites of 3. & a quarter of a pound of fine sugar strain them into your Cream. then beat 4 [lb?] of Almonds very fine & 3 spoonfulls of fine flower. you must mix the flower with a spoonfull of your Cream. before you put it in. butter your puddin bag & put it into boiling water & boile it an houre for the [sauce?] melted butter & sugar. if you please to have one greene make it the same way. but leave out the Almonds. & put into your Cream a little Juice of spinidge before you boile it To make a fine puddin of Almonds to bake Take a pound of Almonds blanch them & beat them in a little rose water very well. then melt better then halfe a pound of butter. melt it very thick. then put to it the yolks of 10 Eggs & sweeten it to your taist. then have the dish covered with paist. & lay barrs over it. it is good either hot or cold
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(119) To make an Almond quaking puddin Take a pint of Creame. put into it halfe a nutmeg boile it very well then beat the yolks of 10 Eggs. & the whites of 3. & a quarter of a pound of fine sugar strain them into your Cream. then beat 4 [lb?] of Almonds very fine & 3 spoonfulls of fine flower. you must mix the flower with a spoonfull of your Cream. before you put it in. butter your puddin bag & put it into boiling water & boile it an houre for the [sauce?] melted butter & sugar. if you please to have one greene make it the same way. but leave out the Almonds. & put into your Cream a little Juice of spinidge before you boile it To make a fine puddin of Almonds to bake Take a pound of Almonds blanch them & beat them in a little rose water very well. then melt better then halfe a pound of butter. melt it very thick. then put to it the yolks of 10 Eggs & sweeten it to your taist. then have the dish covered with paist. & lay barrs over it. it is good either hot or cold
Szathmary Culinary Manuscripts and Cookbooks
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