Sack Puding [Pudding] my Lady Abergavenry · Elizabeth Fairfax Cookbook

Title

Sack Puding [Pudding] my Lady Abergavenry

Creator

Abergavenry, Lady

Date

1694/1795

Description

A recipe for making pudding

Transcript

Take half a pinte of creame, 3 eggs with ye [the] yolkes beat ym [them] well, with ye [the] 4 spounfuls of sack, a litele. a litele mace beaten, a litele suger & salt for ye [the] taist 2 handfuls of Raisens, yn [then] put in some grated bread, to make it thick, & a litele melted buter, yn [then] put it in to thin Cofens [coffins], as you make bisket & so bake ym [them], when thay are Enough turn ym [them] out upon by plates, & [wring] on ym [them] ye [the] juce [juice]- of oranges or lemmones, and strew a litele suger on ym [them]

Subject

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

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

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