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Anne Bayne booke [of recipes] circa 1700
Page 196
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(196) To make a fine greene puddin to send to the table Take a quart of Creame set it over the fire in a pan to boile with a little nutmeg mace & Cinamon then beat 12 Eggs but leave out halfe the whites take out the Spices & put in your Eggs. & Stir them very well. then put in some of the Juice of spinage or greene Corn. as much as will colour it very greene then sweeten it to your taist & when it is very thick power it into your dish. you must make it as thick on the fire as if it were for Custard then set your dish over a pan of boiling water or a Chafin dish of coales so serve it up. you may put in a little drop of oring flower water when you beat your Eggs.
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(196) To make a fine greene puddin to send to the table Take a quart of Creame set it over the fire in a pan to boile with a little nutmeg mace & Cinamon then beat 12 Eggs but leave out halfe the whites take out the Spices & put in your Eggs. & Stir them very well. then put in some of the Juice of spinage or greene Corn. as much as will colour it very greene then sweeten it to your taist & when it is very thick power it into your dish. you must make it as thick on the fire as if it were for Custard then set your dish over a pan of boiling water or a Chafin dish of coales so serve it up. you may put in a little drop of oring flower water when you beat your Eggs.
Szathmary Culinary Manuscripts and Cookbooks
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