Title

To make a fine Baked Puding [pudding] MB

Description

A recipe for baked pudding using milk, almonds, nutmeg, mace, sugar, salt, cream, butter, bone marrow or beef suet, and "Napps Bisquets."

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

See all items with this valuemilk

See all items with this valueeggs

See all items with this valuenutmeg

See all items with this valuemace (spice)

See all items with this valuesugar

See all items with this valuecream

See all items with this valuesalt (seasonings)

See all items with this valuebone marrow

See all items with this valuealmond

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.