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

Transcribe
Translate

Page 80

To make an Oringe pudding- take the peell of 4 Oringes cut thin and boyled tender shred them small and beat ym. in a stone mortar with an ounce of double refined sugar and 3 Quarters of a pound of butter ye. yolks of 12 Eggs beat mix all these together very well and bake it in A Moderate oven put it in a Dish betwixt two vey thin leaves of paste-
To make a Quaking pudding-- take a pint and half of thick Cream boyle it with some mace ginger and Nutmegs.  Quarterd, then beat 3 yolks and 4 whites of Eggs, strain, some blanched Allmonds beat in a little rose water to your Cream.  put to these a spoonfull of fine flower and some sugar, wet a thick Napkin and rub it with flower and tye yr. pudding in it and boyle it in the beef pot you must remember to take the spice out of the Cream--
To make Sack Cream-- take a little wine glass of sack to a Quart of thick Cream put to it a little Lemon with the peell and sweeten it let it be put into a glass bottle that will hold 3 pints shake it till it be very thick then pour it very high into your dish as it were Milking ye. Cow which is best to be made over night--

Saving...

To make an Oringe pudding- take the peell of 4 Oringes cut thin and boyled tender shred them small and beat ym. in a stone mortar with an ounce of double refined sugar and 3 Quarters of a pound of butter ye. yolks of 12 Eggs beat mix all these together very well and bake it in A Moderate oven put it in a Dish betwixt two vey thin leaves of paste- To make a Quaking pudding-- take a pint and half of thick Cream boyle it with some mace ginger and Nutmegs. Quarterd, then beat 3 yolks and 4 whites of Eggs, strain, some blanched Allmonds beat in a little rose water to your Cream. put to these a spoonfull of fine flower and some sugar, wet a thick Napkin and rub it with flower and tye yr. pudding in it and boyle it in the beef pot you must remember to take the spice out of the Cream-- To make Sack Cream-- take a little wine glass of sack to a Quart of thick Cream put to it a little Lemon with the peell and sweeten it let it be put into a glass bottle that will hold 3 pints shake it till it be very thick then pour it very high into your dish as it were Milking ye. Cow which is best to be made over night--