Sack Puding [Pudding] my Lady Abergavenry

Item

Title: Sack Puding [Pudding] my Lady Abergavenry
Creator: Abergavenry, Lady
Date: 1694/1795
Description: A recipe for making pudding
Transcript: [inserted left margin: 24] Take half a pinte of creame, 3 eggs with the yolkes beat them well, with the 4 spounfuls of sack, a litele. a litele mace beaten, a litele suger & salt for the taist 2 handfuls of Raisens, then put in some grated bread, to make it thick, & a litele melted buter, then put it in to thin Cofens, as you make bisket & so bake them, when thay are Enough turn them out upon by plates, & wring on them the juce of oranges or lemmones, and strew a litele suger on them
Subject: See all items with this value eggs; See all items with this value mace (spice); See all items with this value butter; See all items with this value sugar; See all items with this value breads; See all items with this value salt (seasonings); See all items with this value dried fruits; See all items with this value fruit juices; See all items with this value puddings; See all items with this value baking; See all items with this value sherry; See all items with this value cream; sack; raisins; See all items with this value oranges
Contributor: Caylor, Karmen; Landry, Elena; 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: 24

Media: http://wizwah.gmu.edu/oberle/files/original/fb26720f8539f5cd77e0821b22b1a9b4.jpg

Item sets: Fairfax Cookbook; Food; Drinks; Alcoholic Drinks