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English cookbook, 1600s
Page 58
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To make a carrat pudding. Take a good bigg old baken white loafe and great it down finely then take six or seven large carrats and cutt them into small pieces then take a chopin of new milked milk or sweet cream and some rose water and a greated nutmeg and halfe a pound of suggar and the yolks of eight eggs weel beaten and four whites and some marrow of bones and some drawn butter and a litle black spice and mix these altogether and put them into the dish you design to bake it in then put in as much flour as will make it to a right consistance and straw
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To make a carrat pudding. Take a good bigg old baken white loafe and great it down finely then take six or seven large carrats and cutt them into small pieces then take a chopin of new milked milk or sweet cream and some rose water and a greated nutmeg and halfe a pound of suggar and the yolks of eight eggs weel beaten and four whites and some marrow of bones and some drawn butter and a litle black spice and mix these altogether and put them into the dish you design to bake it in then put in as much flour as will make it to a right consistance and straw
Szathmary Culinary Manuscripts and Cookbooks
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