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Miss Caldwell's book, 1757-1790
Page 23
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(23) A Tanzey Pudding Beat up the Yolks of Sixteen Eggs and the Whites of ten in a Wooden bowl with a little Orange flower Water and half a pound of powder Sugar grate in a Nutmeg then take a quarter of a pound of Naple Biscakes or for Want of them a fine Manchet and grate it very fine and mix it into your Eggs &c. With a pint of Juice of Spinnage and four Spoonfulls of Juice of Tanzey then put in a pint of Cream mix them all well together then Melt a piece of fresh Butter in a Skillet and pour in your Tanzey and keep it Stirring till it
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(23) A Tanzey Pudding Beat up the Yolks of Sixteen Eggs and the Whites of ten in a Wooden bowl with a little Orange flower Water and half a pound of powder Sugar grate in a Nutmeg then take a quarter of a pound of Naple Biscakes or for Want of them a fine Manchet and grate it very fine and mix it into your Eggs &c. With a pint of Juice of Spinnage and four Spoonfulls of Juice of Tanzey then put in a pint of Cream mix them all well together then Melt a piece of fresh Butter in a Skillet and pour in your Tanzey and keep it Stirring till it
Szathmary Culinary Manuscripts and Cookbooks
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