DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 72

Pippin Pudding.
Take 12 Pippins boile them tender, scrape them clean from the cows, and put in a pint of cream seasoned with Role or Orange flower water, and sugar To your tast, make a good puff past and lay in your Dish, bake it in a [slack?] oven but not too cold but that it may soak Gently, [grabe?] sugar over it, serve it.
Orange Pudding.
[take?] 2 right Civill Oranges, take of a little of the Out sides rine, and take out all the juice and seeds And throw the peols into water for 3 days, shifting the water twice a day, then make the water boile And put them in, and if you find the water bitter shift them into another water, and boile them tender Then dry them in a Cloth, take out the shins that are In the Insides, and put the pool into a morter and Beat it to a past, then put double the weight in Double refined Sugar, boile a pint of Cream set it to be cold, put it into the Oranges with A half peny role [illegible], 2 0r 3 spoon full of sack, [&?] Eggs 4 Whites, half a pound of sweet butter melted Sweeten it to your tast, and put it in a dish with the [cefo?] puff past and garnish your dish with Puff past royall, and it will require no more Bakeing than a Custard, grat double refined Sugar over it when you serve it._._._._._._
Carrett Pudding.
Take a larg Carret, boile it tender, and grate it Through a hair Scive very fine,k and put in half a pound of melted butter to the Cream, beat it together, and put in 8 Eggs leave out half the whites, beat it with 2 or 3 spoonfuls of Orange Flower water or sack, a pint of good Cream with a little sale, and grated nutmegg and grated cread Make it the same thicknefs of the Orange Pudding, sweeten it to your tast with good fine sugar make Good puff past, Eat it._._._._._._
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Pippin Pudding. Take 12 Pippins boile them tender, scrape them clean from the cows, and put in a pint of cream seasoned with Role or Orange flower water, and sugar To your tast, make a good puff past and lay in your Dish, bake it in a [slack?] oven but not too cold but that it may soak Gently, [grabe?] sugar over it, serve it. Orange Pudding. [take?] 2 right Civill Oranges, take of a little of the Out sides rine, and take out all the juice and seeds And throw the peols into water for 3 days, shifting the water twice a day, then make the water boile And put them in, and if you find the water bitter shift them into another water, and boile them tender Then dry them in a Cloth, take out the shins that are In the Insides, and put the pool into a morter and Beat it to a past, then put double the weight in Double refined Sugar, boile a pint of Cream set it to be cold, put it into the Oranges with A half peny role [illegible], 2 0r 3 spoon full of sack, [&?] Eggs 4 Whites, half a pound of sweet butter melted Sweeten it to your tast, and put it in a dish with the [cefo?] puff past and garnish your dish with Puff past royall, and it will require no more Bakeing than a Custard, grat double refined Sugar over it when you serve it._._._._._._ Carrett Pudding. Take a larg Carret, boile it tender, and grate it Through a hair Scive very fine,k and put in half a pound of melted butter to the Cream, beat it together, and put in 8 Eggs leave out half the whites, beat it with 2 or 3 spoonfuls of Orange Flower water or sack, a pint of good Cream with a little sale, and grated nutmegg and grated cread Make it the same thicknefs of the Orange Pudding, sweeten it to your tast with good fine sugar make Good puff past, Eat it._._._._._._ [D?]