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

Transcribe
Translate

Page 19

To make a green puddinge; Take a pint of good creame 3 yelks of Eggs beat them together then put them to your creame then grate a peny white loafe & mingle it with the rest sweeten it with suger & put in Cinamon & nugmegg then stir it together & sett it on a chaffing dish of fire. & keep it there stirringe vntill it grows thick & simpers yf you would haue it looke green put therin a little of the Iuice of spinage when you take it of from the coales then haue a pewter dish thynly rubbed ouer wth butter put it into it & sett it in the ouen the oven must be reasonable hott. To make an oatmeale puddinge ouer night take a pint of oatmeale dryed & beaten uery fine take a quart of creame boyle it then stir in the oatmeale the next morning put in as much suger as will sweeten it & one nutmegg when you are ready to sett it in the oven melt almost half a pound of butter & stir in it lett not the ouen be soe hott as for manchett three quarters of an houre will bake it; To make a sweet pye; take a douzen of Eggs Boiled hard mince them very fine then take a pound of Beefe servett minsed small by it selfe take half a pound of reasons of the sunne, stoned & minsed small minse theis 3 things together very small then mingle in 3 quarters of a pound of corrons &, handfull of pruins &, handfull of dates stoned & sliced then season it wth nutmegg Cinamon suger & salt when it is in the pye put in 2 spoonfulls of rose water & a little amber greece when it is baked put in a pint of white wine sweetned & warmd;/

Saving...

To make a green puddinge; Take a pint of good creame 3 yelks of Eggs beat them together then put them to your creame then grate a peny white loafe & mingle it with the rest sweeten it with suger & put in Cinamon & nugmegg then stir it together & sett it on a chaffing dish of fire. & keep it there stirringe vntill it grows thick & simpers yf you would haue it looke green put therin a little of the Iuice of spinage when you take it of from the coales then haue a pewter dish thynly rubbed ouer wth butter put it into it & sett it in the ouen the oven must be reasonable hott. To make an oatmeale puddinge ouer night take a pint of oatmeale dryed & beaten uery fine take a quart of creame boyle it then stir in the oatmeale the next morning put in as much suger as will sweeten it & one nutmegg when you are ready to sett it in the oven melt almost half a pound of butter & stir in it lett not the ouen be soe hott as for manchett three quarters of an houre will bake it; To make a sweet pye; take a douzen of Eggs Boiled hard mince them very fine then take a pound of Beefe servett minsed small by it selfe take half a pound of reasons of the sunne, stoned & minsed small minse theis 3 things together very small then mingle in 3 quarters of a pound of corrons &, handfull of pruins &, handfull of dates stoned & sliced then season it wth nutmegg Cinamon suger & salt when it is in the pye put in 2 spoonfulls of rose water & a little amber greece when it is baked put in a pint of white wine sweetned & warmd;/