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Penelope Pemberton cookbook, Dec. 19, 1716
Page 17
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Pan pudins Take a pint of milk or crame stir in blew stone flower tel it be so thick as it will drop from ye spoone & not rune to brode in ye pan put in 6 spoonefolls of good barme not biter if you have not barme anoufe you may put in an egge or 2 set it to rise by ye fier a quarter or halfe an oure yn mix in a few corons well clensed: have claryfide butter in yr frying pan hot yn drop ym in & frie ym sarve ym with sack butter & suger comon bread pudin Take 3 manchets if large less great all the crume: beat 10 eggs take out ye treads: mix ym with ye bread some greated nuttmeg a litle salt yn put in so much milk as will make it a good thickness if you mix it 2 or 3 oures before you boyle it: it is better if yu have time & if yu find it to thick ad more milk it must be just so thick as yr frute will not sink if yu make it plane somethinge thiner: if yu plase yu may sred 1/2 pound of beefe sewet very small & put in mix ym well & boyle ym in 2 cloths / yu may buter smalle pots & bake it some plane & some frute
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Pan pudins Take a pint of milk or crame stir in blew stone flower tel it be so thick as it will drop from ye spoone & not rune to brode in ye pan put in 6 spoonefolls of good barme not biter if you have not barme anoufe you may put in an egge or 2 set it to rise by ye fier a quarter or halfe an oure yn mix in a few corons well clensed: have claryfide butter in yr frying pan hot yn drop ym in & frie ym sarve ym with sack butter & suger comon bread pudin Take 3 manchets if large less great all the crume: beat 10 eggs take out ye treads: mix ym with ye bread some greated nuttmeg a litle salt yn put in so much milk as will make it a good thickness if you mix it 2 or 3 oures before you boyle it: it is better if yu have time & if yu find it to thick ad more milk it must be just so thick as yr frute will not sink if yu make it plane somethinge thiner: if yu plase yu may sred 1/2 pound of beefe sewet very small & put in mix ym well & boyle ym in 2 cloths / yu may buter smalle pots & bake it some plane & some frute
Szathmary Culinary Manuscripts and Cookbooks
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