To make a fine Baked Puding [pudding] MB
Item
Title
To make a fine Baked Puding [pudding] MB
Transcript
[inserted left: 403] Rx half a pound of Napps Bisquets grate it & scald it[text loss] as much new milk ass you think will throughly s[text loss] it so let it stand alll night, in the morning beat [text loss] quarter of a pound off Almonds very fine 4 or 5 egs - [text loss] levering out half the whites, boyle a litele nutmeg and a blade of mace in your milch you scald your bisqet in seasen it to your taist with suger & a litele salt put in a little creame so as not to make it to thin a litele meltd buter & lumps of marow or for want of Marow beef suet then put your crust in to a pety pan & jjust as you put it in to your oven stir it and put it in to your Crust have a care it be not over baked when you take it out of the oven take it out of the Tin as you do Tarts & scrape Suger on it so send it to the tabele
Subject
almonds See all items with this value
Contributor
Caylor, Karmen
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.