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English recipe and housebook, 1689-1732
Page 41
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To make with puddings after the humbles be very tender bowed take some of the lights with the harts and all of the flech faff aboutt picking from them all the sinnevs and skin then chop them small as can be then put grated bred. [Sceroed?] 4 or 5 yolks of egs a pint of very good crem a sponfol or 2 of sack a littell suger sinment clovs and mase and nut meg a fue caryways seds a lettell ros watter wt a good deal of swine fatt a lettell salt roule it in roules 2 overs be for you go about them let the fat sides of the skins befored and streged in watter till you fill them To make almond puddings take a pound of almonds bla ed and bet them wery small with a lettell ros watter bowl good milk with a blad of mase and a lettell slice notmeg when it is boyed tak it then from the [scips?] then take the quanty of a penny lof grated it and scher thru a colender and then put in the milk and almons and 5 or 6 yolks of egs a littell solt To presarev grapes Take the wery gren stone and cut them into littell bunches then take the like quanty of refine suger and strow a row therof in your presarve in pan and alaying of grapes upon it lay mor suger on them put to them 3 or 4 sponfolls of far watter and bowl them up as fast as you can
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To make with puddings after the humbles be very tender bowed take some of the lights with the harts and all of the flech faff aboutt picking from them all the sinnevs and skin then chop them small as can be then put grated bred. [Sceroed?] 4 or 5 yolks of egs a pint of very good crem a sponfol or 2 of sack a littell suger sinment clovs and mase and nut meg a fue caryways seds a lettell ros watter wt a good deal of swine fatt a lettell salt roule it in roules 2 overs be for you go about them let the fat sides of the skins befored and streged in watter till you fill them To make almond puddings take a pound of almonds bla ed and bet them wery small with a lettell ros watter bowl good milk with a blad of mase and a lettell slice notmeg when it is boyed tak it then from the [scips?] then take the quanty of a penny lof grated it and scher thru a colender and then put in the milk and almons and 5 or 6 yolks of egs a littell solt To presarev grapes Take the wery gren stone and cut them into littell bunches then take the like quanty of refine suger and strow a row therof in your presarve in pan and alaying of grapes upon it lay mor suger on them put to them 3 or 4 sponfolls of far watter and bowl them up as fast as you can
Szathmary Culinary Manuscripts and Cookbooks
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