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English cookbook, 1600s
Page 59
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cannall and suggar upon the top and garnish the lips of your plate with puff paste or cold paste. To make an orange pudding. Take the yolks of twelve eggs and beat them weel and after that take a chopine of sweet milk or rather sweet creame and a pound of loafe suggar and six candied orange skins being sliced thin and thre quarters of a pound of fresh butter being clarified and beat all these together untill they be throughly mixed and season it with mace and nutmeg and beaten cannall then put in fyne flour untill it come to a consistance and put it
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cannall and suggar upon the top and garnish the lips of your plate with puff paste or cold paste. To make an orange pudding. Take the yolks of twelve eggs and beat them weel and after that take a chopine of sweet milk or rather sweet creame and a pound of loafe suggar and six candied orange skins being sliced thin and thre quarters of a pound of fresh butter being clarified and beat all these together untill they be throughly mixed and season it with mace and nutmeg and beaten cannall then put in fyne flour untill it come to a consistance and put it
Szathmary Culinary Manuscripts and Cookbooks
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