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Anne Bayne booke [of recipes] circa 1700
Page 117a
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a fine orring puding great of the outt sides of tow orrings as you great itt putt to itt half apound of fine sugar Cover itt over with sugar to keep the Colour then putt in all the juce of the tow orrings then beeat 6 yolkes of eggs and 3 whites exceeding well and putt itt to your orring then melt 6 ounces of butter to oyle and skim itt and pour itt Clear from the bottom and putt itt tow your orring and beat all well togather [sac] pour itt into your China dish soe take itt after dinner meat is drone for itt
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a fine orring puding great of the outt sides of tow orrings as you great itt putt to itt half apound of fine sugar Cover itt over with sugar to keep the Colour then putt in all the juce of the tow orrings then beeat 6 yolkes of eggs and 3 whites exceeding well and putt itt to your orring then melt 6 ounces of butter to oyle and skim itt and pour itt Clear from the bottom and putt itt tow your orring and beat all well togather [sac] pour itt into your China dish soe take itt after dinner meat is drone for itt
Szathmary Culinary Manuscripts and Cookbooks
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