DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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To make Irish usquabach

take a quart of the smallest sort of Aquavite put it into an earthen pipkin put into it six ounces of brown suger Candie = finelie beaten then sett it on the fire & when it boiles take it of & with a peice of paper sett it on fire & lett it burne neere a quarter of an houre then take 4 grains of Ambergreece, & 2 of musk in powder & put it in a little, bagg & hang it in your pipkin & when put it upp in to your glass with this bagg put it upp;

     To make Almond pudding in gutts;

take Creame & boile it then take as much grated bread as will thicken it & lett it boyle together vith a nutmegg quarter'd & a flake of mace and a few cloves & when it is boyled well together take out the spice then take almonds blancht & beaten them very small wth. little rose water in wch. the night before lay a little bagg of musk then mingle your creame & almonds together & put into it as much rice flower finely searsed as will make it stiffe enough also put in 4 or 5 eggs with a prittie deale of marrow finely minsed then season it with suger & put it into the gutts they being before hand laid in rose water  soe Boile them yf you think good you may [sufte?] one & boyl it to taste the seasoninge
Rice puddings in gutts;
Boile your Rice very tender powre it into a Cullender that the water may run from it then mingle it with creame & 3 or 4 Eggs rose water & suger nutmeggs Cinamon marrow minsed small & order them as your Almond puddings;
To make a fine puddinge
Grate 2 manchetts & mingle them with Cinamon nutmegs a Little salt & good store of suger & sewett finely minsed - mary gold flowers finely shred then mix it with six Eggs & but 2 of the whites & thick creame & so make it very thinn & put it into your dish bake it after manchett;

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To make Irish usquabach take a quart of the smallest sort of Aquavite put it into an earthen pipkin put into it six ounces of brown suger Candie = finelie beaten then sett it on the fire & when it boiles take it of & with a peice of paper sett it on fire & lett it burne neere a quarter of an houre then take 4 grains of Ambergreece, & 2 of musk in powder & put it in a little, bagg & hang it in your pipkin & when put it upp in to your glass with this bagg put it upp; To make Almond pudding in gutts; take Creame & boile it then take as much grated bread as will thicken it & lett it boyle together vith a nutmegg quarter'd & a flake of mace and a few cloves & when it is boyled well together take out the spice then take almonds blancht & beaten them very small wth. little rose water in wch. the night before lay a little bagg of musk then mingle your creame & almonds together & put into it as much rice flower finely searsed as will make it stiffe enough also put in 4 or 5 eggs with a prittie deale of marrow finely minsed then season it with suger & put it into the gutts they being before hand laid in rose water soe Boile them yf you think good you may [sufte?] one & boyl it to taste the seasoninge Rice puddings in gutts; Boile your Rice very tender powre it into a Cullender that the water may run from it then mingle it with creame & 3 or 4 Eggs rose water & suger nutmeggs Cinamon marrow minsed small & order them as your Almond puddings; To make a fine puddinge Grate 2 manchetts & mingle them with Cinamon nutmegs a Little salt & good store of suger & sewett finely minsed - mary gold flowers finely shred then mix it with six Eggs & but 2 of the whites & thick creame & so make it very thinn & put it into your dish bake it after manchett;