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Penelope Pemberton cookbook, Dec. 19, 1716
Page 20
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A White pipin pudin Take 8 or 9 of yr Larges & sharpest aples yu can get codle ym tel ye be soft: take ym up & scrape al ye buter from ye scins & cors: yn take 7 egg Lave out 3 whits beat ym very wel with a gill of crame bruse yr aples well with ye backside of a spoone yn a quarter of a poun of biskit beaten put it to ye eggs 6 ounses or more to yr tast of sifted suger: one or 2 yallowe rins of lemons grated amonge ye apls & ye iuse of lemon to yr tast mix these together yn mix very gentley with ym yn mix in yr outher thngs yn last mix very eseley with ym 7 spoonefols of clarifide buter clere from drose yt is but so warme as to mix in: yn cut an ounse of canded orringe & put in: Let it stand an ouer befor ye put it in ye dish which must first be buterd & backt with a border of peast about it: sarve it with iuce of oringe suger & buter To Make a quakin pudin flower beat 12 eggs a litle suger & salt 3 pints of cram 3 spoonefols of fine flower take out ye strins yn mix ym together yn buter ye cloth & dust it well yn tie up ye pudin put it into boyleing water & let it boyle 2 ouers
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A White pipin pudin Take 8 or 9 of yr Larges & sharpest aples yu can get codle ym tel ye be soft: take ym up & scrape al ye buter from ye scins & cors: yn take 7 egg Lave out 3 whits beat ym very wel with a gill of crame bruse yr aples well with ye backside of a spoone yn a quarter of a poun of biskit beaten put it to ye eggs 6 ounses or more to yr tast of sifted suger: one or 2 yallowe rins of lemons grated amonge ye apls & ye iuse of lemon to yr tast mix these together yn mix very gentley with ym yn mix in yr outher thngs yn last mix very eseley with ym 7 spoonefols of clarifide buter clere from drose yt is but so warme as to mix in: yn cut an ounse of canded orringe & put in: Let it stand an ouer befor ye put it in ye dish which must first be buterd & backt with a border of peast about it: sarve it with iuce of oringe suger & buter To Make a quakin pudin flower beat 12 eggs a litle suger & salt 3 pints of cram 3 spoonefols of fine flower take out ye strins yn mix ym together yn buter ye cloth & dust it well yn tie up ye pudin put it into boyleing water & let it boyle 2 ouers
Szathmary Culinary Manuscripts and Cookbooks
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