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Anne Bayne booke [of recipes] circa 1700
Page 3a
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A marygould puding Take 2 peny white lofes grated half a dozen eggs one handful of Time 2. of parsly, a Littell Sweet marjorum, one handful of maryegould flowers shred them all very Small, one nutmeg a Little Sugar a gill of Cream half a pound of Beaf Suitt half a pound of [Courrents?] a Little Sinnimond mix all thiss tegather and a tiy itt in a Cloth and Lett itt boyle almost tow hours - - - - How to make a whit wine puding Take a gill of white wine and Scald itt and putt to itt the Croums of two [manchets?] and 8 eggs well beaten with rose water and Sugar with marrow and dates sliced in to it soe Bake itt or boyle itt which you pleas
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A marygould puding Take 2 peny white lofes grated half a dozen eggs one handful of Time 2. of parsly, a Littell Sweet marjorum, one handful of maryegould flowers shred them all very Small, one nutmeg a Little Sugar a gill of Cream half a pound of Beaf Suitt half a pound of [Courrents?] a Little Sinnimond mix all thiss tegather and a tiy itt in a Cloth and Lett itt boyle almost tow hours - - - - How to make a whit wine puding Take a gill of white wine and Scald itt and putt to itt the Croums of two [manchets?] and 8 eggs well beaten with rose water and Sugar with marrow and dates sliced in to it soe Bake itt or boyle itt which you pleas
Szathmary Culinary Manuscripts and Cookbooks
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