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

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To make a Pudding
Grate a manchett & take the crumbs of it & the yolks of 8 or so Eggs that are hard mince them very small & marrow of 3 bones half the marrow minced the other half laid whole in the pudding , season it with Cinamon a little pepper and sugar and a little rose water currons & a date or 2 sliced and a hard egg stuck in the top of the puddinge cover it with puffpaste and stren it with sugar the pufpaste must be made with a egg beaten with fair water and rose water together put sugar into your flower and make upp your paste & then rowle it abroad then lay your butter into the paste then rowel it 6 or 7 times together it must be rowled all one way to make 
To make Sheeps pudding
Take a pint of white grits or great oatmeal cut steep in milk overnight take a handful of parsley as much [ penroyal ] & half so much rosemary time winter savory boile half a pint of creame let it stand till it be cold before you put it to your grits your senett must be very small mingle all their things together with a good quantitie bloud. Doe not mingle yo bloud with anything until you are ready to make your puddings put in 3 or 4 eggs and a penny loaf grated; To make an Oatmeal pudding baked take a quarte of sweet cream somewhat less then a pint of grate oatmeal picked very clean. Brais it in a mortar a little put it into the creame cold and let it boyle. softly till the oatmeal has soaked up the cream/ Boyl in it a blade or two of mace when this is cold then take the yolks of 8 eggs & 4 whites beat them with 6 spoonfuls of rose water then mingle it with yo cream and yo oatmeale & season it with store of beaten cinnamon and a little nutmeg and sugar a little salt & melted a good piece of butter and put it in & some sennet or marrow minced very small and put in grated bread mingle all of this together and put it into the buttered disk and bake it in an oven.

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To make a Pudding Grate a manchett & take the crumbs of it & the yolks of 8 or so Eggs that are hard mince them very small & marrow of 3 bones half the marrow minced the other half laid whole in the pudding , season it with Cinamon a little pepper and sugar and a little rose water currons & a date or 2 sliced and a hard egg stuck in the top of the puddinge cover it with puffpaste and stren it with sugar the pufpaste must be made with a egg beaten with fair water and rose water together put sugar into your flower and make upp your paste & then rowle it abroad then lay your butter into the paste then rowel it 6 or 7 times together it must be rowled all one way to make To make Sheeps pudding Take a pint of white grits or great oatmeal cut steep in milk overnight take a handful of parsley as much [ penroyal ] & half so much rosemary time winter savory boile half a pint of creame let it stand till it be cold before you put it to your grits your senett must be very small mingle all their things together with a good quantitie bloud. Doe not mingle yo bloud with anything until you are ready to make your puddings put in 3 or 4 eggs and a penny loaf grated; To make an Oatmeal pudding baked take a quarte of sweet cream somewhat less then a pint of grate oatmeal picked very clean. Brais it in a mortar a little put it into the creame cold and let it boyle. softly till the oatmeal has soaked up the cream/ Boyl in it a blade or two of mace when this is cold then take the yolks of 8 eggs & 4 whites beat them with 6 spoonfuls of rose water then mingle it with yo cream and yo oatmeale & season it with store of beaten cinnamon and a little nutmeg and sugar a little salt & melted a good piece of butter and put it in & some sennet or marrow minced very small and put in grated bread mingle all of this together and put it into the buttered disk and bake it in an oven.