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Penelope Pemberton cookbook, Dec. 19, 1716
Page 14
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To make a sittron pudin Take 6 eggs take out ye strins beat ym very well put to ym 2 spoonefolls of sack halfe a pound of lofe suger finely serst halfe a pound of buter clarifide taken from yr [dros?] yr wirk it with yr hand tel it looks like hony; hr have a halft a ound of moist citron canded cut in small pieces yr beat it to pulpe in a boole with a wooden stamper very fine: 2 ounses & halfe of savi biskets beaten & sifted beat all these together with yr hand very well well for halfe an over: butter yr dish & bake it with a border of yeast about it: it will be beakt in halfe an oure or a litle more sarve it with sack buter & sugar: when yr have mixt in yr sittron put to it a gil of good crame yr mix all well together & put in bo yn may make a lemon pudin ye dish let yu be tender moist oils & may grater ye yallow rine of a vaive lemon to make it tast stronger
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To make a sittron pudin Take 6 eggs take out ye strins beat ym very well put to ym 2 spoonefolls of sack halfe a pound of lofe suger finely serst halfe a pound of buter clarifide taken from yr [dros?] yr wirk it with yr hand tel it looks like hony; hr have a halft a ound of moist citron canded cut in small pieces yr beat it to pulpe in a boole with a wooden stamper very fine: 2 ounses & halfe of savi biskets beaten & sifted beat all these together with yr hand very well well for halfe an over: butter yr dish & bake it with a border of yeast about it: it will be beakt in halfe an oure or a litle more sarve it with sack buter & sugar: when yr have mixt in yr sittron put to it a gil of good crame yr mix all well together & put in bo yn may make a lemon pudin ye dish let yu be tender moist oils & may grater ye yallow rine of a vaive lemon to make it tast stronger
Szathmary Culinary Manuscripts and Cookbooks
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