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
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
Subject
puddings See all items with this value
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.