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Penelope Pemberton cookbook, Dec. 19, 1716
Page 15
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carot pudin Take a pound of the redest carots yt is boyld tender & peeld take only ye outside of the carots the hart is not so good: beat them to a pap & forse them through a hare sive with the back of a spoone then put to it a quarter of a pound of biskit beaten & sifted the yallow rine of a lemon sred smale: 10 eggs lave out 5 whits & trads beat ym: then mix ym with yr carots & some beaten sinament: sweeten it to your tast then halfe a pound of butter clarifid let it not be to hot when you mix it with the outher things: when mixt well with the other things have a dish rady butterd with peast about: so bake it sarve it with butter sack & suger: 1/2 oure ot 3 quarters will bak it comon pan caks Take a quart of milk 6 eggs baten stir in good blew stone floure tell ye thinke it be a good thicknes if you wold have them better put crame in ye rome of milke some grated nutmeg some puts in a little suger
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carot pudin Take a pound of the redest carots yt is boyld tender & peeld take only ye outside of the carots the hart is not so good: beat them to a pap & forse them through a hare sive with the back of a spoone then put to it a quarter of a pound of biskit beaten & sifted the yallow rine of a lemon sred smale: 10 eggs lave out 5 whits & trads beat ym: then mix ym with yr carots & some beaten sinament: sweeten it to your tast then halfe a pound of butter clarifid let it not be to hot when you mix it with the outher things: when mixt well with the other things have a dish rady butterd with peast about: so bake it sarve it with butter sack & suger: 1/2 oure ot 3 quarters will bak it comon pan caks Take a quart of milk 6 eggs baten stir in good blew stone floure tell ye thinke it be a good thicknes if you wold have them better put crame in ye rome of milke some grated nutmeg some puts in a little suger
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