Transcribe
Translate
English cookbook, 1750-1780
Page 55
More information
digital collection
archival collection guide
transcription tips
To Make a Sivill orang Puding - Take y.e rinds of 2 fair orangs rite Sevill shred very small with 10 ounces of suger doble refined & 10 ounces of fresh butter y.e yolks of 10 Eggs beat all theas very well to gether in a mortor y.e lay paist all y.e botton of y.e dish & another over it an hour will bake it. To Make an Almond Puding Take 1/2 a pound of sweet allmonds blanched & pounded very fine with a little orang flower watter & 7 eggs well beaten & half a pound of suger 3 quarters of a pound of butter melted thick & y.e peell of one lemon boyled in 2 or 3 watters & beaten with y.e allmonds mix all thees together & put in your dish with paist at y.e bottom half an hour will bake it.
Saving...
prev
next
To Make a Sivill orang Puding - Take y.e rinds of 2 fair orangs rite Sevill shred very small with 10 ounces of suger doble refined & 10 ounces of fresh butter y.e yolks of 10 Eggs beat all theas very well to gether in a mortor y.e lay paist all y.e botton of y.e dish & another over it an hour will bake it. To Make an Almond Puding Take 1/2 a pound of sweet allmonds blanched & pounded very fine with a little orang flower watter & 7 eggs well beaten & half a pound of suger 3 quarters of a pound of butter melted thick & y.e peell of one lemon boyled in 2 or 3 watters & beaten with y.e allmonds mix all thees together & put in your dish with paist at y.e bottom half an hour will bake it.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
