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Penelope Pemberton cookbook, Dec. 19, 1716
Page 156
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ye ollmons vary well agane yn power ye milk one it agane mix it & straine ye milk of & so agane tel all ye strength be gon out of ye ollmons at last yu may put a litle fare water to ye ollmons & wash al ye goodness out yn strane it & put it to ye milk: yn mix with ye ollmon milk 3 quarters of a pint of crame very sweet: setit one ye fier tel it boyls yn sweeten it with dblerefine suger yn have rady ye juse of one lemon & a quarter of a pint of sack Let it boyle lasurely & as it boyls put in nowe & yn a spoonfoll of sack ceep it stirin & when yu have put in halfe ye sack mix ye lemon with ye outher part & put it in by a litle at a time when yu see it brake a litle lay a duble diaper napkin in a a pot yn power it in & tie it like a podin yn hang it up all night when a prity dale of wha is dropt out open ye cloth scrape ye buter downe & tie it closer: ye next day take it out of ye cloth when yu are rady to use it Lay in on small chany solvers: if it dries it will turne yallowe ye comonly eat it with wafars: if it be to sad put very litle sack to it & stir it: if it be strong anoufe of sack boyle & litle thick crame & let it be quite cold & limber it: be carefoll yu take no scum: it must not be so limber as to rune brode but ly high up
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ye ollmons vary well agane yn power ye milk one it agane mix it & straine ye milk of & so agane tel all ye strength be gon out of ye ollmons at last yu may put a litle fare water to ye ollmons & wash al ye goodness out yn strane it & put it to ye milk: yn mix with ye ollmon milk 3 quarters of a pint of crame very sweet: setit one ye fier tel it boyls yn sweeten it with dblerefine suger yn have rady ye juse of one lemon & a quarter of a pint of sack Let it boyle lasurely & as it boyls put in nowe & yn a spoonfoll of sack ceep it stirin & when yu have put in halfe ye sack mix ye lemon with ye outher part & put it in by a litle at a time when yu see it brake a litle lay a duble diaper napkin in a a pot yn power it in & tie it like a podin yn hang it up all night when a prity dale of wha is dropt out open ye cloth scrape ye buter downe & tie it closer: ye next day take it out of ye cloth when yu are rady to use it Lay in on small chany solvers: if it dries it will turne yallowe ye comonly eat it with wafars: if it be to sad put very litle sack to it & stir it: if it be strong anoufe of sack boyle & litle thick crame & let it be quite cold & limber it: be carefoll yu take no scum: it must not be so limber as to rune brode but ly high up
Szathmary Culinary Manuscripts and Cookbooks
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