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English cookbook, 1820
Page 130
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Mother Eves Pudding Lady Lucy Bridgeman If youd have a good Pudding may mind what you're taught Take a pen worth of Eggs when you've twelve for a groat Take of the same fruit which we did once Cozen When pared and well chop'd at least half a dozen Six ounces of Bread let your Maids eat the Crust The Crumb must be powder'd as small as the dust Five Ounces of Currants from Stones you must sert Least you break out your teeth and spoil all your spent Five Ounces of Sugar went make it too sweet Some Salt and some Nutmeg to make it compleat Three hours Hours let it boil without hurry or flutter and then serve it up with some good melted Butter
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Mother Eves Pudding Lady Lucy Bridgeman If youd have a good Pudding may mind what you're taught Take a pen worth of Eggs when you've twelve for a groat Take of the same fruit which we did once Cozen When pared and well chop'd at least half a dozen Six ounces of Bread let your Maids eat the Crust The Crumb must be powder'd as small as the dust Five Ounces of Currants from Stones you must sert Least you break out your teeth and spoil all your spent Five Ounces of Sugar went make it too sweet Some Salt and some Nutmeg to make it compleat Three hours Hours let it boil without hurry or flutter and then serve it up with some good melted Butter
Szathmary Culinary Manuscripts and Cookbooks
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