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Penelope Pemberton cookbook, Dec. 19, 1716
Page 3
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yr 3 pints & put it in at last: buter ye dish botom very well & lay a border of past about it: put it and ye dish at ye oven mouth: stir it together first: 3 quartes or halfe an oure wil bake it: sarve it with sack butter & suger biskit pudin with almons & [illegible] take half a pound of savibiskits power one ym a quart of good crane boyld when sockt bruse ym mix with ym 9 eggs ye whits of 4 left out yn have redy 2 ounses of almons blansht & shisst ye cros way very thin 2 ounses of canded lemon & 2 of oringe cut in very thine short slises & mix with yr outher things tn must onely power a quart of yr crame one yr biskits ye outher pint yn must put in nowe by degreese tell yn think it be thine anouf: buter yr dish & lay a past round: set yr dish one yc peele at ye oven mouth & stir up yt pudin yt yn suckits & allmons sink not & set it in ye oven 1/2 oure or 3 quarters will bake it yn must sweeten it to yr tast before it be bakt: sarve it with sack butter & sugar: boyle 3 pint of crame at first lave a pint to be put in after ye allmons & pils if yn want so much
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yr 3 pints & put it in at last: buter ye dish botom very well & lay a border of past about it: put it and ye dish at ye oven mouth: stir it together first: 3 quartes or halfe an oure wil bake it: sarve it with sack butter & suger biskit pudin with almons & [illegible] take half a pound of savibiskits power one ym a quart of good crane boyld when sockt bruse ym mix with ym 9 eggs ye whits of 4 left out yn have redy 2 ounses of almons blansht & shisst ye cros way very thin 2 ounses of canded lemon & 2 of oringe cut in very thine short slises & mix with yr outher things tn must onely power a quart of yr crame one yr biskits ye outher pint yn must put in nowe by degreese tell yn think it be thine anouf: buter yr dish & lay a past round: set yr dish one yc peele at ye oven mouth & stir up yt pudin yt yn suckits & allmons sink not & set it in ye oven 1/2 oure or 3 quarters will bake it yn must sweeten it to yr tast before it be bakt: sarve it with sack butter & sugar: boyle 3 pint of crame at first lave a pint to be put in after ye allmons & pils if yn want so much
Szathmary Culinary Manuscripts and Cookbooks
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