A Dutch Puding [pudding]

Item

Title

A Dutch Puding [pudding]

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

[left margin: 404] Take 12 yolks of egs beat them very well & straine them mix with them 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 in a coule oven beat the egs & buter ex extreme well together sweten it 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.