DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English recipe and housebook, 1689-1732

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Page 13

To make [illegible]
to make a quaking puding take a pint of creme and a manchet grated take 3 or 4 sponfulls of rice flower bete in to a batter so as it doth not chod then put it into your pint of crem  as a foresade then put in 6 eggs then bete them all together very well with a lettell rose watter nottmeg cloves mase and sinamen betten a littell soft if it be too thick you may ad a littell more cream then take a thicke cloth watred over with butter spread it over a narrow basson your puding being well beaten put it into your cloth and ty it up close giveing it some librety to rise put it in when your pot is byling then take up your puding and sturing it up and down so that your bred and crem be well mingled then put it into your boyling pot and let it boyl 3 quarters of a hour covered close be suer it bouls freely for fere it take watter keep it toring for the forst quarer of a houer if you have a mind to have them of sevell colors then into lettell deshis and take spinneg or couslops
to make maggo take grat coucombrs cut of one end scrap out all the inside put in a clove of garleck all spice and hole peper boyle the best wine wingr and ton it boyling hot to them then set them ret up into a pot Let it stand a day coverd close then boule your vingger agane and ton it hot [don?] so the thord time and wen it is cold take your winegr from it and put som mostord in every one of them and set them rit up agane and put your winger in agane stop it close and kep it under the pickell and in 2 month it will be fet to ete

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To make [illegible] to make a quaking puding take a pint of creme and a manchet grated take 3 or 4 sponfulls of rice flower bete in to a batter so as it doth not chod then put it into your pint of crem as a foresade then put in 6 eggs then bete them all together very well with a lettell rose watter nottmeg cloves mase and sinamen betten a littell soft if it be too thick you may ad a littell more cream then take a thicke cloth watred over with butter spread it over a narrow basson your puding being well beaten put it into your cloth and ty it up close giveing it some librety to rise put it in when your pot is byling then take up your puding and sturing it up and down so that your bred and crem be well mingled then put it into your boyling pot and let it boyl 3 quarters of a hour covered close be suer it bouls freely for fere it take watter keep it toring for the forst quarer of a houer if you have a mind to have them of sevell colors then into lettell deshis and take spinneg or couslops to make maggo take grat coucombrs cut of one end scrap out all the inside put in a clove of garleck all spice and hole peper boyle the best wine wingr and ton it boyling hot to them then set them ret up into a pot Let it stand a day coverd close then boule your vingger agane and ton it hot [don?] so the thord time and wen it is cold take your winegr from it and put som mostord in every one of them and set them rit up agane and put your winger in agane stop it close and kep it under the pickell and in 2 month it will be fet to ete