White Pudens [pudding]

Title: White Pudens [pudding]
Date: 1694/1795
Description: A recipe for making white pudding, a savory pudding (appears that it may be related to Yorkshire Pudding).
Transcript: [inserted left margin: foye i4] Take 2 peny loves grated 8 Eggs 2 whites taken out a pd of beef suet pore on Scalding hot Cream on the Grated bread as much as much as it will suck up a quar ter of a pd of Almonds Mise all well to geather Season them with Sinomen & Nugmegg
Subject: See all items with this value nutmeg; See all items with this value almond; See all items with this value breads; See all items with this value eggs; See all items with this value suet; See all items with this value beef; See all items with this value cream; See all items with this value nuts (seed crops); See all items with this value cinnamon; See all items with this value nutmeg; See all items with this value scalding
Contributor: Caylor, Karmen; Stevens, Jen; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.
Identifier: 60

Position: 104 (3 views)