To Make a Quakeing Puding [Pudding]
Item
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
almonds See all items with this value
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.