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Anne Bayne booke [of recipes] circa 1700
Page 116a
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to make a lemond or almond puding take 9 skins of Lemons and boyle them blend. shift ye water 2 or 3 times, then take 1/8 (of) almonds blanch them, then beale yr almonds and lemons pill well together. then take 1/8 of (?) butter and half pound of fine sugar and trhow all together with ye yolks of 4 eggs and 2 spounfulls of salt with a gill of creame all finely rub'd in a morter till they be very smouth, then put yt into yr dish with a little paste butter yr dish there must be no paist over yt for sawce a little sack with ye juice of one Civill oringe and suger laid over it.
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to make a lemond or almond puding take 9 skins of Lemons and boyle them blend. shift ye water 2 or 3 times, then take 1/8 (of) almonds blanch them, then beale yr almonds and lemons pill well together. then take 1/8 of (?) butter and half pound of fine sugar and trhow all together with ye yolks of 4 eggs and 2 spounfulls of salt with a gill of creame all finely rub'd in a morter till they be very smouth, then put yt into yr dish with a little paste butter yr dish there must be no paist over yt for sawce a little sack with ye juice of one Civill oringe and suger laid over it.
Szathmary Culinary Manuscripts and Cookbooks
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