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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 95
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1/4 lb of Sugar & 8 oz: of Butter clarified & 3 or 4 Spoonfulls of Rose Waster; beat all these together half an Hour & bake it in a slow oven an Hour To make a Fansey Pudding. Take 12 Eggs but 8 whites; beat the Eggs very well & strain them into a Quart of thick cream one Nutmeg & 3 Naples Biscuits grated, as much Juice of Spinach with a Sprig or two of Fansey as will make it as green as Grapes; sweeten it to your Taste; then butter your Dish very well, & set it in the oven no hotter than for Custards, when baked grate Sugar & squeeze orange upon it - Garnish with Lemon & orange
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1/4 lb of Sugar & 8 oz: of Butter clarified & 3 or 4 Spoonfulls of Rose Waster; beat all these together half an Hour & bake it in a slow oven an Hour To make a Fansey Pudding. Take 12 Eggs but 8 whites; beat the Eggs very well & strain them into a Quart of thick cream one Nutmeg & 3 Naples Biscuits grated, as much Juice of Spinach with a Sprig or two of Fansey as will make it as green as Grapes; sweeten it to your Taste; then butter your Dish very well, & set it in the oven no hotter than for Custards, when baked grate Sugar & squeeze orange upon it - Garnish with Lemon & orange
Szathmary Culinary Manuscripts and Cookbooks
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