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Anne Bayne booke [of recipes] circa 1700
Page 198
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(198) To make a hartichoke puddin Take a quart of Cream & boile it well in Spices then take halfe a pound of Almonds blancht. with a little rosewater. then take out your Spices & put in your Almonds & stir them very well. then have ready some beefe marrow cut small & some hartichoke bodomes boiled very tender & cut small. so sweeten it to your taist. & put in the yolks of 6 Eggs. so put it in your dish & send it to bake. To doe herings called Dutch Trouts. Take your herings & wash them cleane & dry them & cut of there heads then season them with a little [Jamaica?] pepper & salt. so lay them flat in your pot one upon another. & strew in some bay leaves you may put to 20 herings one pint of Eleker. tie a paper over them & send them to the oven to bake. so keepe them in that pickle & eat them cold with vinegar & sugar.
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(198) To make a hartichoke puddin Take a quart of Cream & boile it well in Spices then take halfe a pound of Almonds blancht. with a little rosewater. then take out your Spices & put in your Almonds & stir them very well. then have ready some beefe marrow cut small & some hartichoke bodomes boiled very tender & cut small. so sweeten it to your taist. & put in the yolks of 6 Eggs. so put it in your dish & send it to bake. To doe herings called Dutch Trouts. Take your herings & wash them cleane & dry them & cut of there heads then season them with a little [Jamaica?] pepper & salt. so lay them flat in your pot one upon another. & strew in some bay leaves you may put to 20 herings one pint of Eleker. tie a paper over them & send them to the oven to bake. so keepe them in that pickle & eat them cold with vinegar & sugar.
Szathmary Culinary Manuscripts and Cookbooks
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