Transcribe
Translate
Carr family cookbook, 1741-1753
Page 50
More information
digital collection
archival collection guide
transcription tips
the fire, add a little nutmeg and remember to beat your eggs to with some salt, sweeten it to your tast put in some currants, and a little marrow, or suett, finely shread over the top before you set it into the oven, lay past round the edge of your dish & bake it half an hour, if you let it stand long in the oven it will whey. Almond pudding Beat a quarter & half of almonds very fine with rose water, then boyl a pint of thick cream with a stick of cinimon and some grated nuttmegg and pour it hott upon a quarter of a pound of fine bread, or biskets, thin sliced put to it a quater of a pound of sugar, and a quarter of a pound of butter melted with a little cream, then add to it while it is warm ten yolks & two whites of eggs well beaten, add two spoonfulls of sack, and mix all well together, put past at the bottom of ye dish & bake it lightly - you may if you please put in citron or lemon.
Saving...
prev
next
the fire, add a little nutmeg and remember to beat your eggs to with some salt, sweeten it to your tast put in some currants, and a little marrow, or suett, finely shread over the top before you set it into the oven, lay past round the edge of your dish & bake it half an hour, if you let it stand long in the oven it will whey. Almond pudding Beat a quarter & half of almonds very fine with rose water, then boyl a pint of thick cream with a stick of cinimon and some grated nuttmegg and pour it hott upon a quarter of a pound of fine bread, or biskets, thin sliced put to it a quater of a pound of sugar, and a quarter of a pound of butter melted with a little cream, then add to it while it is warm ten yolks & two whites of eggs well beaten, add two spoonfulls of sack, and mix all well together, put past at the bottom of ye dish & bake it lightly - you may if you please put in citron or lemon.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
