DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Carr family cookbook, 1741-1753

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28  To Make Little dumplings  Take a penny Loaf grated & 1/2 lb of beaf sewet small shrad 1/2 lb of Corrance a grated nutmeg & a very little suggar mix these all together and work them up with six Eggs so make ym up & boyle ym; an hour is time enough for ym.  29  to Make Fry'd Puddings  Beat 7 eggs very well with a little salt put to ym a pint of Blew milk and make it thicker then for pancakes with fine flower yn put in a little nutmegg 3 or 4 spoonfulls of yest a handfull of Corrance & sett ym by ye fire to rise 3 or 4 hours so drop them in rinded [illegible]  30  To Stew Pidgeons  Bone yoe Pidgeons & stop them plump with forcmeat yn take ye Gebblets & cut them in peaces put ym in a seae pan with a pint of Broth.  Put to ym a large onine cut in quarters a little Jamaco peper a little mace and boyle ym tell yo think they be strong enough yn put in to it a few cappers a quarte of a pound

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28 To Make Little dumplings Take a penny Loaf grated & 1/2 lb of beaf sewet small shrad 1/2 lb of Corrance a grated nutmeg & a very little suggar mix these all together and work them up with six Eggs so make ym up & boyle ym; an hour is time enough for ym. 29 to Make Fry'd Puddings Beat 7 eggs very well with a little salt put to ym a pint of Blew milk and make it thicker then for pancakes with fine flower yn put in a little nutmegg 3 or 4 spoonfulls of yest a handfull of Corrance & sett ym by ye fire to rise 3 or 4 hours so drop them in rinded [illegible] 30 To Stew Pidgeons Bone yoe Pidgeons & stop them plump with forcmeat yn take ye Gebblets & cut them in peaces put ym in a seae pan with a pint of Broth. Put to ym a large onine cut in quarters a little Jamaco peper a little mace and boyle ym tell yo think they be strong enough yn put in to it a few cappers a quarte of a pound