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English cookbook, 1750-1780
Page 56
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To Make Lemond Puding Take 12 eggs leve out 6 whits beat y.m well & y.n great in y.e outside rinds of a lemon & a naples biskits all so greated put in some suger & y.e juice of y.e 2 lemons & stir in 3 quarters of a pound of melted butter put it in y.e dish with paist round y.e edges. To Make a Carot Puding Great 2 peny lovs & half there whight of Carot & half a pound of butter melted a pint of cream Eight Eggs leving out 4 of y.e whits spice & suger to your taist a little Sack or orang flower watter y.n lay paist round y.e dish half an hour will bake it.
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To Make Lemond Puding Take 12 eggs leve out 6 whits beat y.m well & y.n great in y.e outside rinds of a lemon & a naples biskits all so greated put in some suger & y.e juice of y.e 2 lemons & stir in 3 quarters of a pound of melted butter put it in y.e dish with paist round y.e edges. To Make a Carot Puding Great 2 peny lovs & half there whight of Carot & half a pound of butter melted a pint of cream Eight Eggs leving out 4 of y.e whits spice & suger to your taist a little Sack or orang flower watter y.n lay paist round y.e dish half an hour will bake it.
Szathmary Culinary Manuscripts and Cookbooks
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