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Anne Bayne booke [of recipes] circa 1700
Page 117
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(117) To make an oring puddin Take the thickest skind oringes & the deepest Colour & cut them in 2. & take out all the meat & boile 8 of the halfes in 2 or 3 waters untill they be very tender. then beat them in your morter & melt a pound of butter. & put to them 10 Eggs sweeten them to your taist leave out 6 of the whites. you must make it very sweet & beat your sugar well in. then put in halfe a gill of Sack. & so put it into your dish with puf paist. & so bake it. you may lay a flower on the top. The best way to make an Oringe Puding Take 4 [P?] of candid-oringe cutt [It?] into Thin Peices & putt [It?] into half a Gill of Rose water lett [It?] stand for [2?] Hours, till [It?] be tender then take 12 Eggs, & leave out half of [ye?] whites and beat Them very well & put [It?] to your oringe and putt to [It?] [3/4 lb?] of Fine [Powder?] Suger then melt [1 lb?] of Butter very Thick and put to [It?], & stirr [It?] very well and so put [It?] into your Paist and bake it
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(117) To make an oring puddin Take the thickest skind oringes & the deepest Colour & cut them in 2. & take out all the meat & boile 8 of the halfes in 2 or 3 waters untill they be very tender. then beat them in your morter & melt a pound of butter. & put to them 10 Eggs sweeten them to your taist leave out 6 of the whites. you must make it very sweet & beat your sugar well in. then put in halfe a gill of Sack. & so put it into your dish with puf paist. & so bake it. you may lay a flower on the top. The best way to make an Oringe Puding Take 4 [P?] of candid-oringe cutt [It?] into Thin Peices & putt [It?] into half a Gill of Rose water lett [It?] stand for [2?] Hours, till [It?] be tender then take 12 Eggs, & leave out half of [ye?] whites and beat Them very well & put [It?] to your oringe and putt to [It?] [3/4 lb?] of Fine [Powder?] Suger then melt [1 lb?] of Butter very Thick and put to [It?], & stirr [It?] very well and so put [It?] into your Paist and bake it
Szathmary Culinary Manuscripts and Cookbooks
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