Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of L. Cromwell [manuscript].

Digital Image File Name: 
122145
Source Call Number: 
V.a.8
Source Title: 
Cookbook of L. Cromwell [manuscript].
Image Details: 
facing page (191) is inverted and reversed.
Source Creator: 
Cromwell, L., 17th cent.
Source Created or Published: 
17th century
Physical Description: 
page 8
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=224529
Transcription: 
8 soe much manchet as will make it pritty thicke then set it on the fire & Let it scald tell the bread be uery soft then with a n spoone breake it into little bits then put into it 2 whites of egges & one yolke well beaten, & a good handfull of almonds finely beaten then season it with nuttmeg & rose water. 15 A plaine pudding Take as much milke as will make your pudding put in 2 egges a little pepper & salt then mingle it with floure as thicke as butter soe put it in a bag & boile it & when it is boiled cut it in the middle & put butter & suger on the top. 16 To make a good pudding Take a quart of creame & boile it well d then cut a 2 penny loafe uery thin l poure the creame to it & couer it close a little while then put in the yolkes of 10 egges well beaten & suger then put mace & nuttmeg in steepe in rosewater water & straine the rosewater in to the pudding & stir it well together soe boile it. 17 White puddings. Take some grets picke them very clean & boile them in milke tell they be tender then let them stand all night in the
Credit: 
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.