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Anne Bayne booke [of recipes] circa 1700
Page118
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(118) To make a neats foot puddin Take a neats foot tenderly boiled & chop it as small as possibly you can then take a pound of it & a pound of beefe cut & shred small. & halfe a pound of grated bread & a pound of Currans cleane washt & dried. halfe a pound of Rasins stoned & halfe a pound of sugar. & some bett Cinamon & nutmeg. mix them very well & put to them the yolks of 10 Eggs. leave out 5 of the whites. beat them with a pint of Creame. then have your dish covered with puf paist. then put in your puddin. then lay crosse bars of your puf paist on the top & so bake it Calfes foot puddin is made the same way but if you please you may put in some Citteran & Candid Lemon. & Eringoe roots cut in small peices.
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(118) To make a neats foot puddin Take a neats foot tenderly boiled & chop it as small as possibly you can then take a pound of it & a pound of beefe cut & shred small. & halfe a pound of grated bread & a pound of Currans cleane washt & dried. halfe a pound of Rasins stoned & halfe a pound of sugar. & some bett Cinamon & nutmeg. mix them very well & put to them the yolks of 10 Eggs. leave out 5 of the whites. beat them with a pint of Creame. then have your dish covered with puf paist. then put in your puddin. then lay crosse bars of your puf paist on the top & so bake it Calfes foot puddin is made the same way but if you please you may put in some Citteran & Candid Lemon. & Eringoe roots cut in small peices.
Szathmary Culinary Manuscripts and Cookbooks
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