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English cookbook, 1600s
Page 52
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To make an almon pudding. Take a pound of almonds and blanch them in warm water and take away their rough skins and beat them in a marble or woden morter and when you ar beating them put in now and then a sponfull of sack to keep them from oyling untill they be about halfe beaten and then insteed of rose water put in a spoon full of sack and when they ar beaten enough take a spoonfull of sack and a chopin of sweet milk and put it into a pan with a drop of clov and a nutmeg and let it boyl into a mutchkine.
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To make an almon pudding. Take a pound of almonds and blanch them in warm water and take away their rough skins and beat them in a marble or woden morter and when you ar beating them put in now and then a sponfull of sack to keep them from oyling untill they be about halfe beaten and then insteed of rose water put in a spoon full of sack and when they ar beaten enough take a spoonfull of sack and a chopin of sweet milk and put it into a pan with a drop of clov and a nutmeg and let it boyl into a mutchkine.
Szathmary Culinary Manuscripts and Cookbooks
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