White Pudens
Item
Title
White Pudens
Date
1694/1795
Description
A recipe for making white pudding, a savory pudding (appears that it may be related to Yorkshire Pudding).
Transcript
White Pudens
[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
[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
nuts (seed crops) See all items with this value
cinnamon See all items with this value
scalding See all items with this value
almonds See all items with this value
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