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
Subject
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.