DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Carr family cookbook, 1741-1753

Transcribe
Translate

Page 21

51  Chocolate Cream  Take a pint of cream and a good spoonfull of Scraft Chocolate which yo must put in wn the cream boyls & stir it very well, wn it is a little coul put to it ye yolkes of 2 eggs and thicken it one ye fire yn pour it into yor chocolate pot and mill it, so put into yor dish or glass.  52  Bak'd Puddings  C.L.  Take a quart and gill of cream 1/2 pound of naple biskett 1/2 pound of butter 1/2 pound of orange and lemon pill one pound of corance three quarters of a pound of suggar one nutmegg 1/2 an ounce of bett cinimond 20 eggs leaving out 4 whites 1/2 gill of sack mix all together and stir it over a slow fire tell it be pretty thick yn butter yor pans and fill ym 1/2 an hour will bake ym.  53  A Very Good Pease Soop wth Green Hearbs  Make yor strong broth of a legg of beaf, or a knuckle of veal & ye crag end of a neck of mutton yn chop some cabage lettis spinage & sorrill ye most of lettis and ye least of sorrill, then take 1/2 lb of butter put it into a flat sace-pan dridg in some flower put it over the fire tell it is brown yn put yor hearbs and toss them up a little while over ye fire, yn put in abt a pint & half of green pease, and yn strain

Saving...

51 Chocolate Cream Take a pint of cream and a good spoonfull of Scraft Chocolate which yo must put in wn the cream boyls & stir it very well, wn it is a little coul put to it ye yolkes of 2 eggs and thicken it one ye fire yn pour it into yor chocolate pot and mill it, so put into yor dish or glass. 52 Bak'd Puddings C.L. Take a quart and gill of cream 1/2 pound of naple biskett 1/2 pound of butter 1/2 pound of orange and lemon pill one pound of corance three quarters of a pound of suggar one nutmegg 1/2 an ounce of bett cinimond 20 eggs leaving out 4 whites 1/2 gill of sack mix all together and stir it over a slow fire tell it be pretty thick yn butter yor pans and fill ym 1/2 an hour will bake ym. 53 A Very Good Pease Soop wth Green Hearbs Make yor strong broth of a legg of beaf, or a knuckle of veal & ye crag end of a neck of mutton yn chop some cabage lettis spinage & sorrill ye most of lettis and ye least of sorrill, then take 1/2 lb of butter put it into a flat sace-pan dridg in some flower put it over the fire tell it is brown yn put yor hearbs and toss them up a little while over ye fire, yn put in abt a pint & half of green pease, and yn strain