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English cookbook, 1600s
Page 53
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and let it run through a strainer and take the whites of ten eggs and beat them very weel then take a quarter of a pound of currans and two drop of cannall and a greated nut meg and a gill of sack and a litle fresh butter melted and mix them altogether and beat them untill they come to a consistance and put it into your dish and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste or rold paste which you please: To make a bread pudding. Take the hearts of twopenny loaves
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and let it run through a strainer and take the whites of ten eggs and beat them very weel then take a quarter of a pound of currans and two drop of cannall and a greated nut meg and a gill of sack and a litle fresh butter melted and mix them altogether and beat them untill they come to a consistance and put it into your dish and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste or rold paste which you please: To make a bread pudding. Take the hearts of twopenny loaves
Szathmary Culinary Manuscripts and Cookbooks
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