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

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A marrow puddinge, Take a quart of creame sett it on the fire & when it is Boylinge hott put in a peny white loafe being grated; a nutmegg grated & as much suger as will sweeten it & a little rose water stirr this together that the suger may melt & then lett it stand till it bee coole then Beat 8 Eggs very well take but 3 of the whites then sett it a little on the fire till you see it begin to thicken then put in a little salt & soe powre it into a dish a little Butter'd & lett it stand a little & then stick in pretty big peeces of marrow & dates cut in little peeces betweene the marrow then scrape a little hard suger on it & soe sett into the oven to bake; To make an oatmeale [frages?] Take a quart of new milk & boyle it then bake half a pint of oatmeale very cleane picked' & put it into a bason with the milk boyling hott couer it very close & lett it stand till the next day then beat the yelks of 3 Eggs with 4 spoonfulls of good Creame 2 spoonfulls of rose water & a little suger & salt then put some fresh butter into your fryinge pann & stir it in wth. a spoone & soe Bake it in a pann & turn it with a plate; To make a Rice white pott; take 2 or 3 handfuls of Rice wash it cleane boile it in milk untill it be tender then put the liquor from it & mingle it with Creame a little fine bread & marrowe of beefe sewet finely minced a little mace cloues nutmegs cinamon suger & a little rose water with 3 or 4 Eggs a little salt & a few corrans & reasons of the sunne make it somewhat thynn with your Creame & Bake it in a dish;

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A marrow puddinge, Take a quart of creame sett it on the fire & when it is Boylinge hott put in a peny white loafe being grated; a nutmegg grated & as much suger as will sweeten it & a little rose water stirr this together that the suger may melt & then lett it stand till it bee coole then Beat 8 Eggs very well take but 3 of the whites then sett it a little on the fire till you see it begin to thicken then put in a little salt & soe powre it into a dish a little Butter'd & lett it stand a little & then stick in pretty big peeces of marrow & dates cut in little peeces betweene the marrow then scrape a little hard suger on it & soe sett into the oven to bake; To make an oatmeale [frages?] Take a quart of new milk & boyle it then bake half a pint of oatmeale very cleane picked' & put it into a bason with the milk boyling hott couer it very close & lett it stand till the next day then beat the yelks of 3 Eggs with 4 spoonfulls of good Creame 2 spoonfulls of rose water & a little suger & salt then put some fresh butter into your fryinge pann & stir it in wth. a spoone & soe Bake it in a pann & turn it with a plate; To make a Rice white pott; take 2 or 3 handfuls of Rice wash it cleane boile it in milk untill it be tender then put the liquor from it & mingle it with Creame a little fine bread & marrowe of beefe sewet finely minced a little mace cloues nutmegs cinamon suger & a little rose water with 3 or 4 Eggs a little salt & a few corrans & reasons of the sunne make it somewhat thynn with your Creame & Bake it in a dish;