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James Doak cookbook: The art of cookery, circa 1760s
Page 38
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To Make Almond Pudding Take 1/2 # almonds, 1/2 # suett, 1 pint milk, l blade mace, 5 eggs & 1 rusk pounded. To make ground rice pudding Take 6 oz ground rice, 3 pints milk, 7 eggs 1/2 # butter and 1/2 # sugr, 3 spoonfulls flour, 3 spoonfulls rose water & one Nutmeg. To make a Cock Jelly Take a red Dunghill Cock of a year old that's well grown strangle him, then pick him. Cut of one his legs, holding over a stone pott then chop & bruise it & put it in, then one limb after another, then putt in ab. 3 pints water, & 1 oz. harshorne shavens. Stew it 6 hours, then take it off and squeeze it dry through a cloth then mince yr fatt and put yr Liquor in against 1/2 pint Canary, 1 oz ivory, 1 dram saffron, one stick liquorish, a handfull raisins, 1 oz Colts fool roots a handfull maidenhair. Stop it up close as before and stew it 6 hours longer.
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To Make Almond Pudding Take 1/2 # almonds, 1/2 # suett, 1 pint milk, l blade mace, 5 eggs & 1 rusk pounded. To make ground rice pudding Take 6 oz ground rice, 3 pints milk, 7 eggs 1/2 # butter and 1/2 # sugr, 3 spoonfulls flour, 3 spoonfulls rose water & one Nutmeg. To make a Cock Jelly Take a red Dunghill Cock of a year old that's well grown strangle him, then pick him. Cut of one his legs, holding over a stone pott then chop & bruise it & put it in, then one limb after another, then putt in ab. 3 pints water, & 1 oz. harshorne shavens. Stew it 6 hours, then take it off and squeeze it dry through a cloth then mince yr fatt and put yr Liquor in against 1/2 pint Canary, 1 oz ivory, 1 dram saffron, one stick liquorish, a handfull raisins, 1 oz Colts fool roots a handfull maidenhair. Stop it up close as before and stew it 6 hours longer.
Szathmary Culinary Manuscripts and Cookbooks
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