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Anne Bayne booke [of recipes] circa 1700
Page 112
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(112) To make an oatmeale puddin good but not so costly as the other Take a pennyworth of whole oatmeale cleane pickt give it a good Crush in a morter then Cree it very Soft in new milk. you must either doe it the night before you use it. or very early in the morning while it is hot put to it better then halfe a pound of butter & stir it well & grate in a [nutmeg?] & put into your puddin 8 Eggs both yolks & whites & if you doe it over night put it into a pot & put into it a pint of good Creame. stir all well together. if you please may put in 2 or 3 spoonfulls of rose water. butter your puddin pan very well & send it to the oven. & when it is baked power upon it melted butter. with rose water & sugar to serve it up.
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(112) To make an oatmeale puddin good but not so costly as the other Take a pennyworth of whole oatmeale cleane pickt give it a good Crush in a morter then Cree it very Soft in new milk. you must either doe it the night before you use it. or very early in the morning while it is hot put to it better then halfe a pound of butter & stir it well & grate in a [nutmeg?] & put into your puddin 8 Eggs both yolks & whites & if you doe it over night put it into a pot & put into it a pint of good Creame. stir all well together. if you please may put in 2 or 3 spoonfulls of rose water. butter your puddin pan very well & send it to the oven. & when it is baked power upon it melted butter. with rose water & sugar to serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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