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Anne Bayne booke [of recipes] circa 1700
Page 116
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(116) To make a Carritt puddin Take a pennyworth of Carrits. when they are not very large. boile them very well till they be tender. then pill them & shred them very small or beat them in a marble morter. then put to them 10 Eggs leave out 4 of the whites. beat them very well with a little Cream. then sweeten it to your taist then grate in a nutmeg & put in a pound of melted butter. stir all this well together. then have your puf paist in your dish & put the puddin into it. so send it to the oven to bake you may put on it a little butter & sack & sugar when it goes up to the table
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(116) To make a Carritt puddin Take a pennyworth of Carrits. when they are not very large. boile them very well till they be tender. then pill them & shred them very small or beat them in a marble morter. then put to them 10 Eggs leave out 4 of the whites. beat them very well with a little Cream. then sweeten it to your taist then grate in a nutmeg & put in a pound of melted butter. stir all this well together. then have your puf paist in your dish & put the puddin into it. so send it to the oven to bake you may put on it a little butter & sack & sugar when it goes up to the table
Szathmary Culinary Manuscripts and Cookbooks
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