DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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To Make a shakeinge puddinge; Take a quarte of the thickest creame & boyle in it mace cinamon & ginger a little of each then take 8 yelks of eggs & put on whites being well beaten then take half a quarter of a pound of almonds or somewhat more blanch them & beat them with rosewater to keepe them from oylinge then strain the creame & eggs & almond altogether then slice a nutmegg into it & strew in a spoonfull of fine flower & stir it well in then wett a napkin & flower it & put it into it & boyle it in licquor that hath some meat in it the licquor must boile before you put it in, it will ask an houres boylinge, you must sweeten the creame & eggs to your taste then take a little white white wine & butter & suger & warme it together & stir it very well & make sauce for it;
To Make a quakinge puddinge; take a pint of creame & half a loaf of white bread grated & put it in the creame then boile them together a pritty while then take them of the fire & when they are almost cold put in 6 ounces of suger, you must beat your suger with 5 eggs whites & all. & 2 spoonfulls of rose water then put in 2 spoonfulls of flower you must put in some powder of cinamon & nutmeggs & then lay it in a napkin being thickn'd wth. flower and boyle it in the beefe pott or with mutton;

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To Make a shakeinge puddinge; Take a quarte of the thickest creame & boyle in it mace cinamon & ginger a little of each then take 8 yelks of eggs & put on whites being well beaten then take half a quarter of a pound of almonds or somewhat more blanch them & beat them with rosewater to keepe them from oylinge then strain the creame & eggs & almond altogether then slice a nutmegg into it & strew in a spoonfull of fine flower & stir it well in then wett a napkin & flower it & put it into it & boyle it in licquor that hath some meat in it the licquor must boile before you put it in, it will ask an houres boylinge, you must sweeten the creame & eggs to your taste then take a little white white wine & butter & suger & warme it together & stir it very well & make sauce for it; To Make a quakinge puddinge; take a pint of creame & half a loaf of white bread grated & put it in the creame then boile them together a pritty while then take them of the fire & when they are almost cold put in 6 ounces of suger, you must beat your suger with 5 eggs whites & all. & 2 spoonfulls of rose water then put in 2 spoonfulls of flower you must put in some powder of cinamon & nutmeggs & then lay it in a napkin being thickn'd wth. flower and boyle it in the beefe pott or with mutton;