A Dutch Puding [pudding]

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: See all items with this value sugar; See all items with this value eggs; See all items with this value puddings; See all items with this value butter; See all items with this value baking
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.