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

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Page 58

To Make Marrow Puding in Skins
Take a pound of naples Biskits greated fine & a pint of greated bread 3 quarters of a pound of beef in it finely shred 1/2 a pound of marrow ye yolks of 6 Eggs & half a pound of sweet allmonds blanched & beaten fine a 1/4 - of an ounce of mace beat fine orang & sittorn to your taist as much warm cream as will wet this tender cut your guts half a yard long 10.c is a good size put y.m into Rose water just before you fill y.m. If you like it better you may in y.e room of suit put melted butter & w.n y.e allmonds are beaten boyle y.m very well in your cream so mix them.
To Make a Seego Puding
Take 4 ounces of seego to 2 quarts of milk boyle y.m together till y.e are thick w.n warm stir in a quarter of a pound of butter & w.n cold put in y.e yolk of 10 Eggs & ye whits but of 5 a greated nutmeg Sack, suger or oring flower watter to your taist.

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To Make Marrow Puding in Skins Take a pound of naples Biskits greated fine & a pint of greated bread 3 quarters of a pound of beef in it finely shred 1/2 a pound of marrow ye yolks of 6 Eggs & half a pound of sweet allmonds blanched & beaten fine a 1/4 - of an ounce of mace beat fine orang & sittorn to your taist as much warm cream as will wet this tender cut your guts half a yard long 10.c is a good size put y.m into Rose water just before you fill y.m. If you like it better you may in y.e room of suit put melted butter & w.n y.e allmonds are beaten boyle y.m very well in your cream so mix them. To Make a Seego Puding Take 4 ounces of seego to 2 quarts of milk boyle y.m together till y.e are thick w.n warm stir in a quarter of a pound of butter & w.n cold put in y.e yolk of 10 Eggs & ye whits but of 5 a greated nutmeg Sack, suger or oring flower watter to your taist.