A Dutch Puding

Item

Title

A Dutch Puding

Date

1694/1795

Description

A recipe for a baked Dutch pudding, using short paste (a pastry made with shortening or fat), eggs, and butter.

Transcript

A Dutch Puding
Take 12 yolks of egs beat ym very well & straine ym mix with ym half a pound of swete buter well [bet], Then make- short paste & lay in your Tin & pore in your Eges & buter, & cover it over with a thin paist so bake it [inserted above: in] a [illegible] over beat ye egs & buter [illegible] extreme [inserted above: well] together sweten it [inserted above: to] your taist

Contributor

Caylor, Karmen
Grimm, Stephanie
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.

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