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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 10
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9) To make an Apple puddin First take a dozen of pippins and boyle them & take the papp of them and a dozen of eggs and two whites and a manchett grated one nutmegg good Store of Sugar a Little Salt & some melted butter And so stirr it well and put it in the oven in a dish. To make marrow pudding to fry. Take Crums of bread grated and Currants, Sugar, Sinomon nutmegg and a Little Rosewater and the Yolkes of 3 or four Eggs a Little creame. Mix all together, but let it not be to tender. Then take marrow in the wholest Lumpes of marrow and fashon them Like poddins and fry them in Sweet butter good stone: And when they be fried yelow put them in a dish with Scraped Sugar upon them. To make A(l)mond Puddings. Take your Almonds & blanch them, beate them with rosewater & Sugar very fine, to a pound of Almonds > Yolkes of Eggs 2 whites a quart of Creame wherein mace hath been boyled, as much marrow as you think fitt, it must be in pretty begg Lumps Season it with a Little nutmegg Sugar & very Little. Lay your Lay your [gutts?] over night in white wine So fill them & boyle them
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9) To make an Apple puddin First take a dozen of pippins and boyle them & take the papp of them and a dozen of eggs and two whites and a manchett grated one nutmegg good Store of Sugar a Little Salt & some melted butter And so stirr it well and put it in the oven in a dish. To make marrow pudding to fry. Take Crums of bread grated and Currants, Sugar, Sinomon nutmegg and a Little Rosewater and the Yolkes of 3 or four Eggs a Little creame. Mix all together, but let it not be to tender. Then take marrow in the wholest Lumpes of marrow and fashon them Like poddins and fry them in Sweet butter good stone: And when they be fried yelow put them in a dish with Scraped Sugar upon them. To make A(l)mond Puddings. Take your Almonds & blanch them, beate them with rosewater & Sugar very fine, to a pound of Almonds > Yolkes of Eggs 2 whites a quart of Creame wherein mace hath been boyled, as much marrow as you think fitt, it must be in pretty begg Lumps Season it with a Little nutmegg Sugar & very Little. Lay your Lay your [gutts?] over night in white wine So fill them & boyle them
Szathmary Culinary Manuscripts and Cookbooks
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