Transcribe
Translate
Ann Kenwrick cookbook, 1770
Page 78
More information
digital collection
archival collection guide
transcription tips
White Pudding. Cut a Pound of Biscate into pieces and grate a [Peny?] Loaf, boile a Quart of Cream, and put it to the Biscate and bread to Swell, then take a pound of blanched almonds, beat them Small with Orrange flower or Orange Water, or Rose water, put in [8?] Eggs leave out 4 Whites, Some beaten Nut-megg and mace the [marrow?] Of [8?] bones half of it cut Small the other in pretty Bigg pieces, to put in as you fill them, then cut in Some [Cittern?] a little [ambergreese], and a little Salt, fill Them not too full, Sweeten it with fine Sugar, Boile them dip the Gutts in rose water when you Fill them. Black Pudding. Take a Pint of Oat meal, put to it 3 pints of new Milk, or Cream, Sleep it all might, or boile it to The thicknefs of a pudding, then put to it 3 pints Of grated bread 4 Nut-meggs, a little Salt [Cloues?] and Mace, Some Sage and [Pony?] Royall, Some Sweet Herbs mix them well together, then take a pint and Half of blood and Strain into it, and if it be not Stiff enough put in more Cream, and half a pound of beef Suet finely [Shread?], and give them one boil But put in one pound and half of Lard first, Cutt It into long pieces, and when they have had a boile Or two, take them up and with a pin prick them To give them vent, them put them in again and Boile them enough. To Make Liverings. Boile a hogs liver, dryit in an Oven after bread Dry it enough to grate, then Sift it through a Courfe hair Seive, and take half of it to a pound of Grated bread, and a pound of Currants 2 pound Of Beef Suet, keep it dry and cut Small, Sift it Through the Same Seive, Sweeten it to your tast With an Ounce of Spice, Cinamon, Cloves, Mace, Nutmegg 2 [grains?] of Ambergreefse then mingle it all together As you doe for Mince pye, and boile and put into all Those things, then Cover it a while and beat 6 Eggs With 2 or 3 Spoonfulls of Orange flower water, mix
Saving...
prev
next
White Pudding. Cut a Pound of Biscate into pieces and grate a [Peny?] Loaf, boile a Quart of Cream, and put it to the Biscate and bread to Swell, then take a pound of blanched almonds, beat them Small with Orrange flower or Orange Water, or Rose water, put in [8?] Eggs leave out 4 Whites, Some beaten Nut-megg and mace the [marrow?] Of [8?] bones half of it cut Small the other in pretty Bigg pieces, to put in as you fill them, then cut in Some [Cittern?] a little [ambergreese], and a little Salt, fill Them not too full, Sweeten it with fine Sugar, Boile them dip the Gutts in rose water when you Fill them. Black Pudding. Take a Pint of Oat meal, put to it 3 pints of new Milk, or Cream, Sleep it all might, or boile it to The thicknefs of a pudding, then put to it 3 pints Of grated bread 4 Nut-meggs, a little Salt [Cloues?] and Mace, Some Sage and [Pony?] Royall, Some Sweet Herbs mix them well together, then take a pint and Half of blood and Strain into it, and if it be not Stiff enough put in more Cream, and half a pound of beef Suet finely [Shread?], and give them one boil But put in one pound and half of Lard first, Cutt It into long pieces, and when they have had a boile Or two, take them up and with a pin prick them To give them vent, them put them in again and Boile them enough. To Make Liverings. Boile a hogs liver, dryit in an Oven after bread Dry it enough to grate, then Sift it through a Courfe hair Seive, and take half of it to a pound of Grated bread, and a pound of Currants 2 pound Of Beef Suet, keep it dry and cut Small, Sift it Through the Same Seive, Sweeten it to your tast With an Ounce of Spice, Cinamon, Cloves, Mace, Nutmegg 2 [grains?] of Ambergreefse then mingle it all together As you doe for Mince pye, and boile and put into all Those things, then Cover it a while and beat 6 Eggs With 2 or 3 Spoonfulls of Orange flower water, mix
Szathmary Culinary Manuscripts and Cookbooks
sidebar
