DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 54

To Make a Chiny orang Puding
Take 2 peells of Cheny orangs & 4 ounces of allmonds blanched & beat y.m to gether in a stone morter - add ten ounces of fresh butter Six Eggs well beat five ounces of Suger & bake it with paiste under & over it an houre well bake it 
To Make a Sweet Puding with frut to boyle
Take a pound of beef suet Shred small half a pound of risins Stond 4 Eggs 4 Spoonfull of flower 4 Spoonfull of Suger half Spoonfull of Salt y.e quantity will make 2 y.e must have 4 hours boyling melted butter for Sace
To Make a light Marrow Puding
Take 1/2 a pound of naple Biskit Slice & lay y.m in y.e bottom of y.e dish w.t y.e marrow of 2 or 3 bones in large pieces & a hand full or 2 of Stong reasms & Some Curronds if you please Some nutmeg sliced Some whole mace Some Sliced Sittron lay all thees in y.e dish upon y.e biskit y.n make 3 pints of cream & Stir in y.e yolk of 12 Eggs very well beaten w.n it begins to theken take it of y.e fire & lett it cold a little Sweeten it to your taist & pour it in to y.e dish & bake it with paist round y.e dish.

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To Make a Chiny orang Puding Take 2 peells of Cheny orangs & 4 ounces of allmonds blanched & beat y.m to gether in a stone morter - add ten ounces of fresh butter Six Eggs well beat five ounces of Suger & bake it with paiste under & over it an houre well bake it To Make a Sweet Puding with frut to boyle Take a pound of beef suet Shred small half a pound of risins Stond 4 Eggs 4 Spoonfull of flower 4 Spoonfull of Suger half Spoonfull of Salt y.e quantity will make 2 y.e must have 4 hours boyling melted butter for Sace To Make a light Marrow Puding Take 1/2 a pound of naple Biskit Slice & lay y.m in y.e bottom of y.e dish w.t y.e marrow of 2 or 3 bones in large pieces & a hand full or 2 of Stong reasms & Some Curronds if you please Some nutmeg sliced Some whole mace Some Sliced Sittron lay all thees in y.e dish upon y.e biskit y.n make 3 pints of cream & Stir in y.e yolk of 12 Eggs very well beaten w.n it begins to theken take it of y.e fire & lett it cold a little Sweeten it to your taist & pour it in to y.e dish & bake it with paist round y.e dish.