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English cookbook, 1750-1780
Page 57
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A Sittorn Puding - Take 3 ouncs of sittorn beaten very fine w.n you think it is Enough put in 9 Eggs w.t Out 3 whits & half a pound of butter melted half a pound of suger & about a Custard Cup full of cream A Pippin Puding Take 12 large aples Codle y.m peell y.m y.n take of all y.e pulp put it in a mortor & beat it very fine & thin y.n take 12 Eggs beat y.m & put y.m too ye aples y.n put in 2 naples biskits greated very fine & a glass of sack & suger to your taist & as it goes in to y.e oven pore in a quartor of a pound of butter & lay y.e dish with paist so bake it.
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A Sittorn Puding - Take 3 ouncs of sittorn beaten very fine w.n you think it is Enough put in 9 Eggs w.t Out 3 whits & half a pound of butter melted half a pound of suger & about a Custard Cup full of cream A Pippin Puding Take 12 large aples Codle y.m peell y.m y.n take of all y.e pulp put it in a mortor & beat it very fine & thin y.n take 12 Eggs beat y.m & put y.m too ye aples y.n put in 2 naples biskits greated very fine & a glass of sack & suger to your taist & as it goes in to y.e oven pore in a quartor of a pound of butter & lay y.e dish with paist so bake it.
Szathmary Culinary Manuscripts and Cookbooks
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