To Make a Quakeing Puding [Pudding]

Title: To Make a Quakeing Puding [Pudding]
Date: 1694/1795
Description: A recipe for a sweet steamed pudding (dessert) with nutmeg, covered with blanched almonds and topped with a mix of butter, sack (a fortified white wine), and sugar.
Transcript: [inserted left and right margins: fo 7] [inserted left margin: 23] Take a quart of Creame, 8 eggs, less than a handfull of flowre, a litele nutmeg, & salt sprinkle flowre on the Cloth, you boyle it in, ty it up and put it in to the Cloth. Pot. when it boyles take it up stick it with blanched almonds, have buter beaten thick, with Sack and suger, pore it on the top of it, so send it up
Subject: See all items with this value steamed puddings; See all items with this value nutmeg; See all items with this value fortified wines; See all items with this value boiling (cooking); See all items with this value cream; See all items with this value eggs; See all items with this value flour; salt; almonds; See all items with this value sugar; sack; See all items with this value puddings
Contributor: Grimm, Stephanie; Abu-Bader, Nagham; 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.

Media: http://wizwah.gmu.edu/oberle/files/original/dbdb78f18f6bf763d721e7dca9350972.jpg