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Anne Bayne booke [of recipes] circa 1700
Page 120
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(120) To make Almond puddins in skins Take 3 pints of Cream. & a penny loafe. & cut of all the Crust & cut it in peices & boile it in your Cream. & power it thru a haire seive. & rub it with the back of a spoon or ladle. then take a pound of Almonds bett very well rose water. mix 12 Eggs leave out 6 whites. then take a little rise finely bett & searct to thicken it. then season it with Cinamon finely bett. & a little nutmeg grated & beefe sewitt & marrow small shred. mix all well together. then take hogs skins drest very cleane. & lay them to steep in rose water. & cut them in lengths & fill them with a spoon. & tie them very carefully. then set on a pan of water & when it boiles put them in & let them boile. a very little boiling will serve them if you mind not they will burst. if you please you may put Currans into some of them. it is pretty put in a dish covered with puf paist & so bake it you may make them very good with halfe the quantity of Almonds & Eggs & put in no powder of rise nor done thro a seive
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(120) To make Almond puddins in skins Take 3 pints of Cream. & a penny loafe. & cut of all the Crust & cut it in peices & boile it in your Cream. & power it thru a haire seive. & rub it with the back of a spoon or ladle. then take a pound of Almonds bett very well rose water. mix 12 Eggs leave out 6 whites. then take a little rise finely bett & searct to thicken it. then season it with Cinamon finely bett. & a little nutmeg grated & beefe sewitt & marrow small shred. mix all well together. then take hogs skins drest very cleane. & lay them to steep in rose water. & cut them in lengths & fill them with a spoon. & tie them very carefully. then set on a pan of water & when it boiles put them in & let them boile. a very little boiling will serve them if you mind not they will burst. if you please you may put Currans into some of them. it is pretty put in a dish covered with puf paist & so bake it you may make them very good with halfe the quantity of Almonds & Eggs & put in no powder of rise nor done thro a seive
Szathmary Culinary Manuscripts and Cookbooks
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