Transcribe
Translate
Robert Godfrey receipts, 1665-1799
Page 50
More information
digital collection
archival collection guide
transcription tips
To make an Oringe Pudding- Take an Oringe pare it Steep ye. meat in Water-Shift it 2 or 3 times in an hour then take out the seeds and beat the Oringe in a Mortar with Sugar and fresh Butter of each a quarter pound then lay this pulp in a dish betwixt 2 folds of past make your paste of flower and Butter and 2 or 3 Eggs with no water but A Little Sugar lay some paste thin in the bottom of the Dish put your pudding in the middle and lay a Lidd of the Same paste upon it bake it in a Slow Oven- To make Snaille Water- take 2 gallons of the Strongest Ale you can gett- 2 bottles of Sack one Bottle of White Wine a bottle of Malt Spirit a pail of Garden Snails, wash them very Clean in Small Beer bruise them in a Stone Mortar one quart of dew worms Slitt them and wash them clean in Small Beer Sheep and Goose dung of Each one handfull Cowslips Marigold and Rosemary flowers of Each a handfull battanney Egrimony ballm wood Sorrell Saxafrage Roseolis of Each a handfull barbery bark Angellico and Sallindin of Each a handfull Rue Wormwood Bearfood and Orgeni of Each half a handfull let them infuse a Night in an Earthen Vessell in the Morning put to them 6 ounce of heartshorn an Ounce of Cloves beaten and Strewed upon them and so distill them in a worm or Limbeck-
Saving...
prev
next
To make an Oringe Pudding- Take an Oringe pare it Steep ye. meat in Water-Shift it 2 or 3 times in an hour then take out the seeds and beat the Oringe in a Mortar with Sugar and fresh Butter of each a quarter pound then lay this pulp in a dish betwixt 2 folds of past make your paste of flower and Butter and 2 or 3 Eggs with no water but A Little Sugar lay some paste thin in the bottom of the Dish put your pudding in the middle and lay a Lidd of the Same paste upon it bake it in a Slow Oven- To make Snaille Water- take 2 gallons of the Strongest Ale you can gett- 2 bottles of Sack one Bottle of White Wine a bottle of Malt Spirit a pail of Garden Snails, wash them very Clean in Small Beer bruise them in a Stone Mortar one quart of dew worms Slitt them and wash them clean in Small Beer Sheep and Goose dung of Each one handfull Cowslips Marigold and Rosemary flowers of Each a handfull battanney Egrimony ballm wood Sorrell Saxafrage Roseolis of Each a handfull barbery bark Angellico and Sallindin of Each a handfull Rue Wormwood Bearfood and Orgeni of Each half a handfull let them infuse a Night in an Earthen Vessell in the Morning put to them 6 ounce of heartshorn an Ounce of Cloves beaten and Strewed upon them and so distill them in a worm or Limbeck-
Szathmary Culinary Manuscripts and Cookbooks
sidebar
