Sack Puding [Pudding] my Lady Abergavenry

Abergavenry, Lady

1694/1795

A recipe for making pudding

[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

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 See all items with this value

sack

raisins

oranges See all items with this value

Caylor, Karmen

Landry, Elena

Le, Vincent

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

George Mason University Libraries

Public domain. There are no known restrictions.

24

Fairfax Cookbook

Food

Drinks

Alcoholic Drinks

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